Eggnog Recipe With Malibu Rum

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Here's a brief overview of how to make the best coquito. See the recipe card below for the specific recipe instructions. Combine the condensed milk, cream of coconut, coconut milk, evaporated milk, a pinch of salt, nutmeg (if using), and cinnamon sticks in a medium saucepan. Stir to combine. If you are using a vanilla bean, add it at this time.

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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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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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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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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.

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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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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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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. 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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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.

Eggnog Recipe With Malibu Rum

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. 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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Add a teaspoon of sugar and stir until it's stiff. Slowly pour the mixture into your bowl of egg whites and yolk. Add nine ounces (1 ¼ cup) of rum and stir. Your mixture should start to resemble the color and texture of eggnog by now. Refrigerate the drink overnight or serve it right away over ice in a martini glass.