Eggnog with rum


Preparation time: 20 min.
Cooking or baking time: 3 min.
Total preparation time: 23 min.

This egg liqueur with rum is easy and quick to prepare.


For about 0.5 L

  • 4 yolks
  • 100 ml of milk
  • 200 g cream
  • 100 g of sugar
  • 1 pck of vanilla sugar
  • 2 cl of rum
  • 1 pinch of salt


  1. Put the milk, the cream and the vanilla sugar in a saucepan and bring to a boil. Pull from the hotplate.
  2. Cream the yolks with the sugar and the salt in a bain-marie and add the hot vanilla milk.
  3. Continue to heat in a water bath until the mass returns to a slightly creamy consistency.
  4. Remove from the water bath and allow to cool slightly with occasional stirring.
  5. Add the rum and fill immediately, close and refrigerate.

How to Make Boozy Eggnog | July 2020