This cooked eggnog combines heated egg yolks with golden rum, half-and-half, and whipped cream for a rich, smooth holiday drink that's safe and luxurious.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Heat half-and-half and sugar in medium saucepan over medium heat,
stirring to dissolve sugar.
Whisk egg yolks in large heatproof bowl
until thickened; gradually whisk in hot mixture.
Return to saucepan
and stir with wooden spoon over medium-low heat until custard
coats spoon and reads 185°F on instant-read thermometer.
through wire sieve into preheated large punch bowl; let cool.
Cover and refrigerate until chilled, at least 4 hours.
cream to soft peaks and fold into custard.
Serve in punch cups and
top each serving with nutmeg.
Refrigerate in a sealed glass container for up to 2 weeks; stir gently before serving.
double boiler · instant-read thermometer · whisk
Cooking the egg yolks to a safe temperature eliminates food safety concerns while preserving the creamy, custard-like texture.
You can, but egg yolks create a richer, smoother eggnog. Whole eggs will make it lighter and slightly less luxurious.
Refrigerate in a sealed container for up to 2 weeks; the alcohol content acts as a natural preservative.
Whisk yolks with sugar over a double boiler or use a thermometer to reach 160°F, stirring constantly to avoid scrambling.
Yes—omit the rum and add 1 tsp vanilla extract or rum extract for flavor, though shelf-life will be shorter.
