JAMAICAN STYLE EGG NOG

JAMAICAN STYLE EGG NOG

Fixings:

7 Egg Yolks

1½ cups Heavy Cream

1 cup Evaporated Milk

1 cup Whole Milk

¼ Sweetened Condensed Milk

¼ cup Jamaican White Rum

¼ cup Bourbon

½ Dark Brown Sugar

½ tsp Vanilla

¼ tsp Nutmeg

¼ tsp Cinnamon

Guidelines:

Separate the eggs, put away the yolks (save the whites and make yourself something solid!). In a huge blending bowl, and the egg yolks and the earthy colored sugar, rush on medium speed until its all around joined and is a rich surface. Put away.

Then, in a huge pan, on medium hotness, add the entire milk, weighty cream, and dissipated milk. Bring to a light steam (don't overheat or permit to bubble).

Gradually empty the warm milk into the blending bowl on low speed. When very much joined, then add the dense milk and speed until smooth.

Ultimately, add the rum and whiskey, vanilla, and flavors. Race on medium speed for 2 minutes. From the blending bowl, strain into the serving pitcher. Chill for somewhere around 2 hours prior to serving. Serve cold.

Appreciate it!

JAMAICAN STYLE EGG NOG VIDEO