Making this a day ahead is a great idea. All of the flavors will have more time to blend together and you’re be less busy the day of. Just reserve the egg whites and whip them before serving then whisk them in just before serving. You can use less of the meringue if you’d like a denser, less frothy drink. If you have some of the drink left over I highly recommend using it to make eggnog cupcakes or my delicious eggnog sheet cake!
If you’ve tried this cocktail then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
The quintessential Christmas cocktail filled with spiced rum, bourbon and lots of creamy goodness.
For the Eggnog:
- 6 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla paste
- 1 cup bourbon
- 1/2 cup spiced rum
- 1 cup cream
- 2 cups whole milk
- pinch cinnamon
- pinch nutmeg
- Separate eggs yolks and egg whites.
- In the egg yolk bowl, combine sugar and vanilla paste. Whisk together.
Add bourbon and rum. Whisk until combined.
- Add cream and whole milk.
- Whisk, then refrigerate.
Whip egg whites.
Fold whipped egg whites into mixture and serve.
- Add a dash of cinnamon and nutmeg.
How to Make Eggnog
Eggnog gets such a bad rep because all the store-bought brands just can’t compete with the homemade version. Most of you wouldn’t pour an old fashioned or margarita from a bottle …
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