Eggnog Recipe With Malibu Rum
Eggnog Rum Cocktail Recipe - Step by step how to prepare a mixed Eggnog using a shaker. 1. Chill a punch cup. 2. Add all ingredients to your shaker. 3. Add 2-3 solid cubes of ice. 4. Shake vigorously for 30 seconds or until you can't hear the ice anymore.
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Ingredients: 1c eggnog. 1oz coconut rum. 1oz Kahlua. Whip cream (optional) 1 dash cinnamon (optional) Directions: Combine eggnog, coconut rum, Kahlua and stir together. Pour into serving glass and top with whip cream and cinnamon to garnish.
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Eggnog+Malibu (need more alcohol suggestions) 🌲 . I just wanted to mention that eggnog and Malibu rum pair really well together. I put about 2 shots into a half-pint glass fill the rest with the nog, mix it up well, and sprinkle some nutmeg on top. Tastes great.
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Combine the milk, cinnamon, and cloves in a saucepan over low heat. Bring to a boil while stirring. Once at a boil, remove it from the heat. Beat eggs and sugar. Beat the egg yolks and sugar with a hand mixer or with a stand mixer on medium until it reaches the consistency of cake batter. Combine the milk and egg mixture.
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Instructions. Mix the brandy, rum and eggnog in a cocktail shaker with ice. Add the nutmeg, cinnamon and sugar to a small plate. Wet the rim of a glass with rum. Roll the rim of the glass in the spices. Strain the cocktail into the glass. Garnish with cinnamon stick.
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Using your jigger, measure 2 oz of rum. Pour the rum into your glass. Using your jigger, measure 4 oz of eggnog. Pour the eggnog into your galss. Put your bar spoon into your glass and stir your drink together. Add a sprinkle of cinnamon or nutmeg onto the top of your drink. Or, use a cinnamon stick to stir your drink together.
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Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl. Whisk in the rum, nutmeg, and cinnamon. Cover with plastic wrap and chill in the refrigerator until cold, at least 3 hours and up to 3 days. Ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon, if desired.
Eggnog Recipe With Malibu Rum
Directions. In a blender, beat the eggs and the rum at high speed. Lower blender setting and add all additional ingredients. Bottle and chill well. Serve in small liqueur, glasses.
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Gather the ingredients. The Spruce Eats. In a cocktail shaker, combine the rum, ruby port, simple syrup, and egg. The Spruce Eats. Dry shake (without ice) to combine the ingredients. The Spruce Eats. Add ice and shake vigorously a second time. The Spruce Eats. Strain into a white wine glass and dust with nutmeg.
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In a blender, combine condense milk, evaporated milk, coconut milk and coconut cream. Add the cinnamon, nutmeg and vanilla. Finally, add the rum. Blend until all is well combined. Pour into a glass bottles, seal tightly and refrigerate. Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg.
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In a shaker, combine the spiced rum and eggnog. Add ice cubes to the shaker. Shake the mixture well until it's nicely chilled, about 10-20 seconds. Strain the mixture into a glass filled with ice. Garnish with a sprinkle of ground nutmeg on top, if desired.
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Instructions. Egg mixture - In a large saucepan, combine the egg yolks, cornstarch, and sugar along with the cinnamon cloves, and nutmeg. Combine well with a whisk. 6 large Egg yolks, ½ cup Sugar, 1 tbsp Cornstarch, 1 tbsp Vanilla Extract, ¼ tsp Freshly grated Nutmeg, ½ tsp Ground cinnamon, ⅛ tsp Ground cloves.
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Instructions. In a heatproof bowl set over a saucepan with just an inch or so of simmering water, stir the rum, sugar, and egg yolks. Cook, stirring constantly, until the sugar is dissolved and the mixture is very thick, 2-3 minutes. Chill for at least two hours, or set the bowl in an ice bath to cool it quickly.
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Mount Gay Eclipse. Known for its distinctive label featuring the island of Barbados and its iconic regatta sailing hats, Mount Gay brings a lot to any cocktail, and the distillery's Eclipse rum is.
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INGREDIENTS 4 Parts Malibu Rum, 4 Parts Vanilla Ice Cream, 1 Cup
Beat the egg white with 1 teaspoon sugar until soft peaks form. Slowly fold the egg white and yolk together using a spoon. In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
