Using delicious dark rum from the Dominican Republic and home grown vanilla extract our Classic Dominican Christmas Egg Nog brings a scrumptious twist to a traditional and favorite holiday time drink. The only problem with this recipe is – “Can you wait long enough for it to cool before you try a tipple?” The recipe room at therealdr.com had to beat the newsroom reporters off with a wooden spoon earlier this morning! Check out this scrummy Christmas treat and enjoy making this for your family and friends…Ingredients for Dominican Christmas Egg Nog
12 large eggs
1 ¼ cups sugar
½ teaspoons salt
2 quarts milk
1 cup dark rum
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
1 cup whipping cream
Method for Dominican Christmas Egg Nog
1 In a heavy saucepan (largish size) beat the eggs, sugar and salt together using a hand held wire whisk. Very slowly stir in just 1 quart of the milk over a low flame and stir constantly so mixture doesn’t catch and burn. The custard mixture should be able to coat the back of a spoon. This process will probably take about 20 – 25 minutes but be patient as this is the hardest part!
2 Pour the custard mixture into a large bowl and then stir in the rum, vanilla extract, nutmeg and the other quart of milk. You will now need to cover the bowl and lock it away in your refrigerator for about 3 hours.
3 Next on a medium speed start to whip up the whipping cream with an electric whisk, when soft peaks have formed you are ready to add this to your cooled egg nog mixture. Gently fold the cream into the egg nog.
4 Now you are ready to serve your Dominican Christmas Egg Nog, pour into a punch bowl and lightly sprinkle some extra nutmeg on the top! Using a punch ladle simply serve to friends and family!!
