Egg Nog

RUM

Traditional Egg Nog made simply using a blender. This will work with most aged spirits. Here we’ve made it using Bacardí Superior (Carta Blanca) and Bacardí Black (Carta Negra).
Egg Nog Recipe | MixLab
Traditional Egg Nog made simply using a blender. This will work with most aged spirits. Here we’ve made it using Bacardí Superior (Carta Blanca) and Bacardí Black (Carta Negra).
Bartender-crafted cocktails the way you like them. It's always a good pour.
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Estimated Total: Estimated Total: $0.00
Bartender-crafted cocktails the way you like them. It's always a good pour.
difficulty
Intermediate
liquor
Rum
flavor
Sweet

Ingredients

Servings
1
US / METRIC
BACARDÍ® Dark Rum
3 fl oz
BACARDÍ® Dark Rum
BACARDÍ® Superior Rum
3 fl oz
BACARDÍ® Superior Rum
Eggs
8 fl oz
Whole Milk
16 fl oz
Whole Milk
Cream
16 fl oz
Cream
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
1 tsp
Ground Nutmeg
Cinnamon Stick
1
Cinnamon Stick
(optional)
Ice
as needed
Ice
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Estimated Total: Estimated Total:
Tools
Blender
Blender

Nutrition Per Serving

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CALORIES
3559
FAT
222.6 g
PROTEIN
62.5 g
CARBS
236.0 g

Cooking Instructions

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Step 1
Add Eggs (8 fl oz) to a blender. Blend on low for 15-20 seconds.
Step 2
Add Granulated Sugar (3/4 cup) to a blender. Blend on a medium for 60 seconds.
Step 3
Add Whole Milk (16 fl oz) , Cream (16 fl oz) , Ground Allspice (1 tsp) , Ground Cinnamon (1 tsp) , Ground Nutmeg (1 tsp) , and Vanilla Extract (1 tsp) . Blend on high for 3 minutes.
Step 4
Add BACARDÍ® Dark Rum (3 fl oz) and BACARDÍ® Superior Rum (3 fl oz) . Blend on high for additional 2 minutes.
Step 5
Serve over Ice (as needed) . Garnish with Cinnamon Stick (1) .

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