‘Tis the season. Sorry, we had to do the eggnog thing. We’ve just got the perfect rum for it. This old school eggnog recipe is reminiscent of custard, giving you a creamy, frothy ‘nog with enough booze to warm your bones.
6oz Different Drum Rum
8 egg yolks
8 egg whites
2/3 cup sugar, plus 2 tablespoons (separately)
2 pint whole milk
2 cup heavy cream
2 teaspoon freshly grated nutmeg
1) In a mixer, beat the egg yolks until they lighten in color.
2) Carefully add sugar and beat until it dissolves. Add milk, cream, Different Drum Rum, and nutmeg. Stir to combine.
3) In another mixing bowl, beat the egg whites to soft peaks. While mixing, add the 2 tablespoons of sugar and beat until stiff peaks form.
4) Whisk the egg whites into the cream/milk/booze mixture ‘til it’s smooth and evenly distributed. Chill and serve.
*[Eat raw eggs at your own risk, homies.]*