Categories: ChristmasCocktailsHolidaysInternational RecipesStarters

Boozy Jamaican Eggnog
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It’s that time of year when we can begin sipping on cool, creamy eggnog in pretty little cups and celebrate the decadence and beauty of the holiday season. My Boozy Jamaican Eggnog is thick, rich, and delicious. It’s made with both Jamaican rum and bourbon, plus vanilla ice cream, so it’ll pack a spicy punch.

The scene from “Christmas Vacation” where Clark Griswold and Uncle Eddie are sipping eggnog out of moose head cups is one of my favorite Christmas movie scenes ever! It’s hilarious and I’ve been searching for those cups for years! Maybe that is part of my love of eggnog-flavored anything!

I spent a week in Jamaica during the holiday season and my hotel served Jamaican eggnog in the lobby each evening. I adored it and made sure to partake each evening.

Jamaican eggnog is thicker and sweeter than what we are used to here in the States. It’s also a whole lot boozier with a lot of Jamaican rum. I hope you love it as much as I do.

Ingredients Needed

  • Egg yolks – save the egg whites for another recipe or to make a healthy omelet.
  • Heavy cream
  • Evaporated milk – not sweetened condensed. Evaporated milk will add even more richness.
  • Vanilla ice cream – I like using French vanilla because I think it has the best flavor. Any vanilla ice cream will work.
  • Jamaican rum
  • Bourbon
  • Brown sugar
  • Vanilla
  • Cinnamon and nutmeg

Steps To Make This Recipe

  1. Beat the egg yolks and brown sugar together.
  2. Warm the milk, evaporated milk, and heavy cream in a saucepan until steaming.
  3. Whisk into the egg mixture.
  4. Stir in the rum, bourbon, vanilla, cinnamon, nutmeg, and ice cream.
  5. Chill before serving cold.
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Boozy Jamaican Eggnog

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It’s that time of year when we can begin sipping on cool, creamy eggnog in pretty little cups and celebrate the decadence and beauty of the holiday season.

  • Author: Millie Brinkley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 8
  • Category: Starters - Cocktails
  • Method: Whip
  • Cuisine: American

Ingredients

Scale

8 large egg yolks

½ cup brown sugar

1 ½ cups heavy cream

1 cup whole milk

1 cup evaporated milk

½ Jamaican rum (I used Myer’s Original Dark)

¼ cup bourbon (I used Marker’s Mark)

½ teaspoon vanilla

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 cup vanilla ice cream

Instructions

Add the egg yolks to a large mixing bowl.  Use a hand mixer to beat the yolks until light yellow.  Add the brown sugar and beat well until the mixture is creamy and the sugar has dissolved.  Set aside.

In a large saucepan over medium heat, warm the whole milk, evaporated milk, and heavy cream until steaming, but not boiling.

Gradually pour the steaming milk into the egg yolk mixture, continuously beating the egg yolks so they do not curdle.

Beat the egg and milk mixture until very smooth and completely combined.

Pour in the rum, bourbon, vanilla, cinnamon, and nutmeg, and mix well.

Stir in the vanilla ice cream and whisk until the ice cream has melted and the mixture is very smooth.

Pour the mixture into a serving pitcher and cover tightly with plastic wrap.  

Chill for at least 4 hours, but overnight is better.

Serve cold garnished with a sprinkle of cinnamon or nutmeg and a cinnamon stick.

Millie Johnson

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Millie Johnson
4 years ago

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