VENEZUELAN EGGNOG RECIPE - boozy, creamy and delicious!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol.

Separate egg yolks from whites in a large bowl.

Whisk egg yolks until pale and creamy, about 3-4 minutes.

Gradually add sweetened condensed milk while whisking continuously.

Incorporate evaporated milk and heavy cream into the mixture.

Add rum, vanilla extract, cinnamon, nutmeg, and cloves; mix well.

In a separate bowl, beat egg whites until soft peaks form.

Gently fold beaten egg whites into the yolk mixture until combined.

Pour the mixture into a large pitcher or bottle.

Refrigerate for at least 4 hours to chill and allow flavors to meld.

Serve in small glasses, garnished with a sprinkle of cinnamon or nutmeg.

Cooking Techniques

Spice Level:

Allergens