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Holiday Jamaican Eggnog

Holiday Jamaican Eggnog Recipe topped with whipped cream, cinnamon, and garnished with cinnamon sticks in a clear glass.
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A rich and creamy Holiday Jamaican Eggnog Recipe made with rum, bourbon, warming spices, and a hint of lime zest for a festive Caribbean twist.

Ingredients

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  • 7 Egg Yolks
  • 1½ cups Heavy Cream
  • ½ cup Whole Milk
  • ½ cup Sweetened Condensed Milk
  • ¼ cup Jamaican Rum (White or Dark)
  • ¼ cup Bourbon
  • ½ cup Dark Brown Sugar
  • ½ tsp Vanilla Extract
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Cinnamon
  • Zest of ½ lime
  • Optional: Whipped topping, cinnamon sticks for garnish

Instructions

  1. Separate the eggs, placing the yolks in a large mixing bowl.
  2. Add dark brown sugar to the yolks and whisk until pale and slightly thickened.
  3. In a saucepan over medium heat, combine whole milk, heavy cream, and nutmeg. Warm without boiling.
  4. Temper the yolks by slowly adding some of the hot milk mixture while whisking constantly.
  5. Gradually add the remaining milk mixture to the yolks, whisking to combine.
  6. Return mixture to the saucepan and cook over medium-low heat for 3–5 minutes until slightly thickened.
  7. Remove from heat and stir in sweetened condensed milk.
  8. Add rum, bourbon, vanilla, cinnamon, and lime zest, whisking until smooth.
  9. Pour into a pitcher, cover, and refrigerate for at least 2 hours.
  10. Serve chilled with whipped topping and a cinnamon stick if desired.

Notes

  • Use pasteurized eggs if concerned about safety.
  • Adjust sweetness by reducing condensed milk.
  • For a non-alcoholic version, replace rum and bourbon with extra milk or coconut milk.
  • Store leftovers in a sealed container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipeeasily.com/holiday-jamaican-eggnog-recipe/