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Gather the ingredients. The Spruce Eats. In a cocktail shaker, combine the rum, ruby port, simple syrup, and egg. The Spruce Eats. Dry shake (without ice) to combine the ingredients. The Spruce Eats. Add ice and shake vigorously a second time. The Spruce Eats. Strain into a white wine glass and dust with nutmeg.
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Beat the egg white with 1 teaspoon sugar until soft peaks form. Slowly fold the egg white and yolk together using a spoon. In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
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Instructions. Egg mixture - In a large saucepan, combine the egg yolks, cornstarch, and sugar along with the cinnamon cloves, and nutmeg. Combine well with a whisk. 6 large Egg yolks, ½ cup Sugar, 1 tbsp Cornstarch, 1 tbsp Vanilla Extract, ¼ tsp Freshly grated Nutmeg, ½ tsp Ground cinnamon, ⅛ tsp Ground cloves.
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Instructions. In a heatproof bowl set over a saucepan with just an inch or so of simmering water, stir the rum, sugar, and egg yolks. Cook, stirring constantly, until the sugar is dissolved and the mixture is very thick, 2-3 minutes. Chill for at least two hours, or set the bowl in an ice bath to cool it quickly.
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Using your jigger, measure 2 oz of rum. Pour the rum into your glass. Using your jigger, measure 4 oz of eggnog. Pour the eggnog into your galss. Put your bar spoon into your glass and stir your drink together. Add a sprinkle of cinnamon or nutmeg onto the top of your drink. Or, use a cinnamon stick to stir your drink together.
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Combine the milk, cinnamon, and cloves in a saucepan over low heat. Bring to a boil while stirring. Once at a boil, remove it from the heat. Beat eggs and sugar. Beat the egg yolks and sugar with a hand mixer or with a stand mixer on medium until it reaches the consistency of cake batter. Combine the milk and egg mixture.
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Directions. In a blender, beat the eggs and the rum at high speed. Lower blender setting and add all additional ingredients. Bottle and chill well. Serve in small liqueur, glasses.
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Kahlua (coffee liqueur) or Malibu Rum (white rum made from coconuts) 1 tablespoon per 4 ounces of eggnog. Beat eggs, Cream of Coconut, and salt together in saucepan. Stir in one quart of milk over low heat and stir constantly to prevent burning. Cook until thick enough to coat a spoon. Remove from heat and stir in the second quart of milk and.
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In a shaker, combine the spiced rum and eggnog. Add ice cubes to the shaker. Shake the mixture well until it's nicely chilled, about 10-20 seconds. Strain the mixture into a glass filled with ice. Garnish with a sprinkle of ground nutmeg on top, if desired.
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Mount Gay Eclipse. Known for its distinctive label featuring the island of Barbados and its iconic regatta sailing hats, Mount Gay brings a lot to any cocktail, and the distillery's Eclipse rum is.
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Add a teaspoon of sugar and stir until it's stiff. Slowly pour the mixture into your bowl of egg whites and yolk. Add nine ounces (1 ¼ cup) of rum and stir. Your mixture should start to resemble the color and texture of eggnog by now. Refrigerate the drink overnight or serve it right away over ice in a martini glass.
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Ingredients: 1c eggnog. 1oz coconut rum. 1oz Kahlua. Whip cream (optional) 1 dash cinnamon (optional) Directions: Combine eggnog, coconut rum, Kahlua and stir together. Pour into serving glass and top with whip cream and cinnamon to garnish.
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Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl. Whisk in the rum, nutmeg, and cinnamon. Cover with plastic wrap and chill in the refrigerator until cold, at least 3 hours and up to 3 days. Ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon, if desired.
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If you like a sweeter drink, add an extra 1/2-ounce amaretto. If you like a bolder spiced drink, add an extra 1/2-ounce spiced rum. Optionally, and as desired, top with whipped topping, cinnamon, or nutmeg, if desired and to taste. Serve immediately. Leftover eggnog will keep airtight in the fridge for up to 2 days.
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Here's a brief overview of how to make the best coquito. See the recipe card below for the specific recipe instructions. Combine the condensed milk, cream of coconut, coconut milk, evaporated milk, a pinch of salt, nutmeg (if using), and cinnamon sticks in a medium saucepan. Stir to combine. If you are using a vanilla bean, add it at this time.
