Jamaican Spiked Eggnog Recipe | Ultra Creamy & Strong

dark rum

🥗Healthier: non-alcoholic rum alternative

💰Cheaper: white rum

White rum is often less expensive and can still provide a good flavor.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream adds richness while being dairy-free.

sweetened condensed milk

🥗Healthier: evaporated milk

💰Cheaper: regular milk + sugar

Regular milk with sugar can mimic sweetness at a lower cost.

nutmeg

🥗Healthier: cinnamon

💰Cheaper: allspice

Allspice offers a similar flavor profile at a lower cost.

Measure and add 1 cup of heavy cream to a pot.

Measure and add 4 cups of milk to the pot.

Add 1/2 teaspoon of cinnamon powder and 1/2 teaspoon of nutmeg to the pot with milk and cream.

Set the stove to low heat and warm the milk and cream mixture to 120°F, stirring occasionally for about 10 minutes.

Separate 12 egg yolks from the egg whites into two bowls.

Whisk the egg yolks with 1 cup of white sugar until pale in color.

Slowly add the warm milk and cream mixture to the egg yolk mixture while whisking to temper the eggs.

Transfer the tempered mixture back into the pot.

Add 1 tablespoon of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the pot.

Heat the mixture on low for 10 to 15 minutes, stirring continuously until it thickens and coats the back of a spoon.

Remove the pot from heat and let the eggnog cool in the fridge.

Once cooled, add 2 shot glasses of Jamaican rum to the eggnog and mix well.

Serve the eggnog over ice, garnished with 2 star anise and 1 cinnamon stick.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens