Jamaican Eggnog

Jamaican Eggnog

  • Prep: 4 hr 15 min
  • Cook Time: 20 min
  • Total: 4 hr 35 min
  • Serving: 2 quarts

A creamy dark rum Eggnog cocktail.


  • 1 cup sugar
  • 12 egg yolks
  • 4 cups whole milk
  • 1 cup heavy cream
  • 8 ounces brandy
  • 4 ounces dark rum
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground nutmeg


  1. Combine the sugar and egg yolks, beat until thickened.
  2. Add the milk to a large saucepan and bring to a simmer over medium heat. Beat the milk into the egg yolks and return to the pan over low heat. Stir constantly until the mixture reaches 150 degrees Fahrenheit and is thick enough to coat the back of a wooden spoon. Strain from the pan into a large bowl and let cool.
  3. Beat the cream until thickened, fold into the egg mixture. Mix in the remaining ingredients. Refrigerate for 4 hours minimum. Serve cold.

Filed Under:


Comments on "Jamaican Eggnog"