Rum-Kissed Eggnog Recipe

Name: Rum-Kissed Eggnog
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Servings: 4-6 Makes about 1 quart; 3 cups milk; 2 large strips lemon zest; 1 large strip orange zest; 1 vanilla bean, split and vanilla beans scraped loose; 4 large egg yolks; 1/2 cup sugar, plus 2 tablespoons; 2 egg whites; 2/3 cup white rum; 2 to 3 tablespoons bourbon, optional; Freshly grated nutmeg, for serving; Finely grated orange and/or lemon zest, for serving

Servings: persons

Servings: 4-6 Makes about 1 quart
3 cups milk
2 large strips lemon zest
1 large strip orange zest
1 vanilla bean, split and vanilla beans scraped loose
4 large egg yolks
1/2 cup sugar, plus 2 tablespoons
2 egg whites
2/3 cup white rum
2 to 3 tablespoons bourbon, optional
Freshly grated nutmeg, for serving
Finely grated orange and/or lemon zest, for serving

1
1.
2
Put 2 cups milk, both citrus zests, vanilla bean, and beans in a saucepan.
3
Bring to a simmer over medium heat.
4
Meanwhile, whisk the egg yolks and 1/2 cup sugar in a bowl until lightened in color.
5
2.
6
Gradually whisk the hot milk into the eggs.
7
Return the egg mixture to the pan and set over medium heat.
8
Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes.
9
Remove from heat and immediately stir in the remaining cup milk to stop the cooking.
10
Remove the vanilla bean pod and zest strips; discard.
11
Transfer custard to a large bowl; cool to room temperature.
12
To speed this up, set the bowl in a larger bowl of ice.
13
3.
14
Put about 1 inch water in a saucepan and bring to a simmer over medium heat.
15
Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water.
16
Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute.
17
Remove from the heat and beat the whites with an electric mixer until they hold soft peaks, about 3 minutes.
18
Fold the egg whites into custard mixture.
19
Add the rum and bourbon, if using, cover, and refrigerate until ready to serve.
20
4.
21
Transfer the eggnog to a punch bowl or pitcher.
22
Pour into small cups and top with freshly grated nutmeg and citrus zest.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Servings: 4-6 Makes about 1 quart, 3 cups milk, 2 large strips lemon zest, 1 large strip orange zest, and more.

Yes, Rum-Kissed Eggnog falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rum-Kissed Eggnog

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions