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Eggnog Daiquiris

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Eggnog Daiquiri

This eggnog daiquiri recipe is a treat for us New Orleanian during the holidays when it’s usually too cold for a daiquiri. The flavors are everything you would expect in an egg nog recipe but this one is spiked with spiced rum.

Eggnog Daiquiri

Eggnog Daiquiri Cooking Tips:

When the eggnog reaches, an internal temperature of 160°F it’s done.

Feel free to add a shot or two of rum or whisky to your eggnog. I like to add it to my glass then pour it into my eggnog.

Adding alcohol to the egg whites, “cooks” them and makes them safe for consumption.

Omit the alcohol for a great non-alcoholic daiquiri.

Can you make ahead?

Freezer: Eggnog Daiquiri: Place eggnog is an airtight container for 7 days. Thaw on the counter until softened before serving.

Fridge: Eggnog: Eggnog can be made three days in advance.

Eggnog Daiquiri

Latest Recipe Video:

Eggnog Daiquiri

Substitution Options:

Common One to One Substitutions:

Granulated Sugar = Raw Cane Sugar

Pasteurized Egg Yolks = Large Egg Yolks

Pasteurized Egg Whites = Large Egg Whites

Liquor of Choice = Spiced Rum

what to serve with Eggnog Daiquiri?

Meal Ideas:

Eggnog Daiquiri

Recipe:

Eggnog Daiquiri

Eggnog Daiquiris

Kenneth
This eggnog daiquiri recipe is a treat for us New Orleanian during the holidays when it’s usually too cold for a daiquiri. The flavors are everything you would expect in an egg nog recipe but this one is spiked with spiced rum.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Freeze 4 hrs
Total Time 4 hrs 20 mins
Course Drinks
Cuisine American
Servings 4 cups
Calories

Equipment

  • 5-quart pot
  • Liquid measuring cup
  • Dry measuring spoons
  • Mixing Bowls
  • Food blender

Ingredients
  

  • 6 large egg yolks
  • 1 cup raw cane sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons nutmeg
  • 2 cups half and half
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • ½ cup plus 1 tablespoon spiced rum
  • 4 egg whites
  • 2 cups crushed ice

Instructions
 

  • In a medium bowl whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add ¾ cup sugar, salt, and 1 teaspoon nutmeg, whip for 1 minute.
  • Turn on the heat to medium in a large pot add half and half, cream and remaining nutmeg, bring to a slight boil, about 3 minutes. Stir in ¼ cup of warm liquid into the egg mixture. Pour back into the pot, cook for 3 minutes on medium, until the eggnog coats the back of a spoon. Stir in vanilla extract and ½ cup rum. Remove from heat and cool for 10 minutes.
  • Place eggnog in a freezer safe bowl, place in the freezer for 3-4 hours, until slushy forms.
  • In a large bowl whip egg whites with a hand mixer on medium for 2 minutes, until stiff peaks form. Slowly add ¼ cup of sugar, 1 tablespoon spiced rum and whip for 2 minutes.
  • In a blender add 1 cup crushed ice and half the slushy eggnog mixture, blitz on high for 1 minute. Repeat. Divide evenly amongst 4 glasses, make sure to get some of the foam, and garnish with a sprinkle of nutmeg.

Notes

Feel free to add a shot of rum or whisky to your eggnog. I like to add it to my glass then pour it into my eggnog.
Omit the alcohol for a great non-alcoholic daiquiri.
Keyword eggnog
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