Best Bourbon And Dark Rum Eggnog Recipes

Eggnog with Rum and Bourbon image

Provided by Martha Stewart

Number Of Ingredients 9

9 eggs, separated, room temperature
1 1/4 cups sugar
1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
Pinch of salt
4 1/2 cups milk
1/2 cup bourbon
1/4 cup dark rum
1 1/2 cups heavy cream
Freshly grated nutmeg, for serving

Steps:

Put egg yolks, 3/4 cup sugar, vanilla seeds, and salt in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk constantly until mixture is pale and thick, about 5 minutes. Whisk in milk, bourbon, and rum until combined; remove from heat.
Beat egg whites and remaining 1/2 cup sugar in the bowl of an electric mixer until soft peaks form; whisk into milk mixture. In a clean bowl, beat cream until soft peaks form; whisk into milk mixture. Refrigerate eggnog until ready to serve, up to 1 day; whisk before serving. Sprinkle nutmeg over each serving.

Bourbon and Dark Rum Eggnog image

Yield Makes about 18 cups.

Number Of Ingredients 9

9 large eggs, separated, the whites at room temperature
3/4 cup sugar
4 cups heavy cream
1 cup bourbon
1/2 cup dark rum
1 teaspoon vanilla
2 1/2 cups milk
1/4 teaspoon salt
Garnishes: cinnamon and freshly grated nutmeg for sprinkling the eggnog

Steps:

In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. In another large bowl beat the cream until it holds soft peaks. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. Pour the mixture into a large punch bowl, whisk in the bourbon, the rum, the vanilla, the milk, and the salt. Chill the eggnog, covered, for at least four hours, or until it is cold. Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon.

Martha's Classic Eggnog image

Provided by Martha Stewart

Number Of Ingredients 8

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

Steps:

Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.