How to make eggnog with rum
Eggnog is a typical drink in the USA at Christmas. However, it originated in Europe and during the Middle Ages it was called posset, a sweet tonic made from hot milk and wine or ale. Over time, different ingredients were added to eggnog, making it more nutritious with the incorporation of grains, spices and egg. At OneHowTo.com you'll discover how to make authentic eggnog with rum.
Preparing a good eggnog is much easier than you'd think, and it's guaranteed to be enjoyed by everyone as soon as it hits the table because it's really delicious. Let's start by separating the egg yolks from the whites and then we'll beat the latter.
Beat the whites until they're frothy, then, add half of the granulated sugar and continue beating until peaks form. Now for the egg yolks.
Incorporate the egg yolks for the Christmas eggnog with the rest of the sugar and beat until both ingredients are perfectly combined. Then add the beaten yolks to the stiff egg whites, but do so very gently so as not to collapse the peaks.
Next, we add in whichever kind of rum we've chosen for our eggnog. Do this gently too to maintain the creamy, snow-like texture of the egg-white peaks.
In a saucepan, heat the milk with the cream and spices, but don't allow it to boil. Next, add the egg mixture to the saucepan, stirring gently and letting the eggs cook on a very low heat.
Taste the eggnog, adding more alcohol if necessary. If children are going to be drinking the eggnog, then of course omit the alcohol. By the way, the quantity of milk is approximate, since you can add more or less depending on how thick you'd like the eggnog. You can serve the drink topped with a dollop of whipped cream and dusted with ground cinnamon.
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