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Homemade rum spiked eggnog

This is the boozy version of traditional eggnog. Great creamy taste with rum will bring your festive season to the next level. It is made from scratch, with all natural ingredients used.
Prep Time15 minutes
Cook Time30 minutes
Chill4 hours
Total Time4 hours 45 minutes
Course: Drinks
Cuisine: Czech
Keyword: czech eggnog, rum eggnog, spiked eggnog
Servings: 12 servings
Calories: 220kcal
Author: Julia

Ingredients

  • 2 cans of condensed milk sweetened
  • 15 grams vanilla sugar or 1 teaspoon of vanilla extract
  • ½ cup cold heavy cream 35%
  • ¼ teaspoon salt
  • 1 pinch ground nutmeg
  • 8 large egg yolks whisked
  • 2 cups (500 ml) dark spiced rum

Instructions

Whisk liquid ingredients

  • In a large glass or ceramic bowl (ideally glass bowl for water bath), place condensed milks, vanilla sugar (or vanilla extract), heavy cream and salt Whisk all these ingredients with a hand whisk or electric mixer with whisks attachment on low speed.
    2 cans of condensed milk, 15 grams vanilla sugar, ½ cup cold heavy cream 35%, ¼ teaspoon salt

Water bath

  • Take a medium or large saucepan and add enough water, so the glass bowl will not be touch the water. Bring the water to boil, then reduce to simmer. Place the glass bowl with the whisked liquid on top of the simmering water.
  • Reheat and whisk the liquid continuously above the simmering water. Best is a use of hand electric mixer now, at low speed. When the liquid is warm (steam starts to come out of the bowl), add the previously whisked egg yolks and continue mixing with a hand electric mixer (or whisk vigorously if using a hand whisk) until the mixture starts to be foamy and thickens. Or until the kitchen thermometer temperature shows 160 F / 72 C. This will take about 20-30 minutes.
    8 large egg yolks

Strain the mixture

  • Strain the mixture through a fine sieve into a large glass bowl to remove any small residues of cooked egg. Cover with food foil and let chill for 30 minutes in the refrigerator.

Pour into sealable glass bottles

  • Add the dark spiced rum and pinch of ground nutmeg, stir to combine. Pour the eggnog into sealable glass bottles and let chill for a minimum of 4 hours, best let it chill overnight.
    1 pinch ground nutmeg, 2 cups (500 ml) dark spiced rum

Notes

How to store eggnog:
The eggnog must be refrigerated & used within a week. Not recommended for freezer.
You can make it a day before serving, this way it will be perfectly chilled and more flavorful.
Add freshly whipped cream on top and sprinkle with pinch of ground nutmeg or cinnamon.