Early American Rum Egg Nog

This is actually a recipe that the Bacardi rum people published in a magazine so many years ago we don't remember which magazine it was! We've put our own personal Barbadian spin on Early American Rum Egg Nog for years and it's a smash hit every time we serve it.

Ingredients

• 24 egg yolks (save whites for your favorite meringue recipes; they can be frozen indefinitely)
• 2 cups granulated sugar
• 2 quarts milk
• 2 fifths Mount Gay Eclipse rum (Barbados' finest!)
• 2 quarts heavy cream

Instructions

1. Beat egg yolks until they are light in color.
2. Gradually add sugar and continue beating until mixture is thick and pale.
3. Gradually add milk and rum (we never use all the rum the recipe calls for; for the full recipe, using Mount Gay, only about one fifth is really needed!).
4. Chill mixture for at least 3 hours or overnight.
5. Whip heavy cream until it forms semi-stiff peaks (you can add a little sugar to the cream, if you like).
6. Fold whipped cream into chilled nog and chill another hour.
7. Sprinkle with nutmeg and drink yourself into a rosy glow!

Notes

The full recipe can be halved (or doubled) depending on the size of your holiday party crowd.

Attribution

Shared with Recipe Goldmine by Pat W., Nashville, Tennessee.