Go Back
Print

Puerto Rican Egg Nog

A slightly different take on nogs in general but well worth the effort to make.  Be prepared to ration it as it is just delicious, but the labor makes it extra special.

Course Drinks
Cuisine American
Keyword Christams drinks, Egg nog, party drinks, Thanksgiving drinks
Prep Time 15 minutes
Cook Time 20 minutes
Refrigerate 2 hours
Total Time 35 minutes
Author Dann Reid

Ingredients

Puerto Rican Egg Nog: Group 1

  • 20 Each Egg yolks
  • 1.5 C White sugar
  • 1/2 C Dark Rum

Group 2

  • 3 C Half and half
  • 2 C Coco Lopez
  • 1/2 t Freshly grated nutmet
  • 1 each Cinnamon stick
  • 1 T Vanilla extract

Group 3

  • 1 C Half and half
  • 1 C Dark Rum

Instructions

Make the egg nog

  1. Place the first three ingredients in a deep metal or glass bowl and place on a pot with water heated to just below a boil. Make sure the water doesn’t touch the bowl. 

    Using a hot pad, hold the bowl and move the whisk in a figure 8 motion along the bottom of the bowl with a moderate speed. The idea is to expose the egg mixture to the heat evenly. Occasionally whisk the edges of the egg mix to incorporate the edges into the mixture, then return to whisking in the figure 8 motion. The target temperature is 150° F on an instant read thermometer.

  2. Add the second group of ingredients to the bowl, replace it on the pot and whisk in the same manner until the mixture reaches 175° F.

  3. Remove from the heat, add the last two ingredients, stir to incorporate and place in an ice bath to cool the mixture. Even with the added cool ingredients, there may be sufficient residual heat to keep cooking the eggs which can make the curdle and that’s not yummy.

  4. Once the nog is cool, remove the cinnamon stick and pour it into resealable bottles for gift giving, or a pitcher for you for later. A common experience from those who enjoyed the nog, a few glasses and your legs disappear.