Venezuelan Eggnog

This Venezuelan eggnog is boozy, creamy, full of spices and comes with all those Christmasy flavours we want for the holidays, and is so easy to make you can make a batch even if you have guests around. This eggnog will happily keep in the fridge for 2 weeks kept in a glass bottle.

Total Time

15min

0.0

0 Ratings

Author: Mi Terruño Food

Servings:

Ingredients

•

2 cups

Milk

•

Orange , peeled

•

Eggland's Best Classic Eggs , beaten, separated

•

1 tsp

Corn Starch

•

1 Tbsp

Milk

•

4 Tbsp

Sweetened Condensed Milk

•

1 tsp

Vanilla Extract

or Vanilla Pod

•

to taste

Dry Mixed Spice

•

1/2 cup

Venezuelan Dark Rum

Cooking Instructions

Slightly warm up the Milk (2 cups) under the lowest heat setting you have in your stove, and to this add the peel of the Orange (1) .

Once the milk is slightly warm add a couple of tablespoons to the beaten yolks of the Eggland's Best Classic Eggs (6) . Mix well, this is going to avoid the yolks curdling when added to the milk. Then add the yolks to the milk and mix well.

To make it even thicker, I’m adding a Corn Starch (1 tsp) dissolved in Milk (1 Tbsp) . Add the Vanilla Extract (1 tsp) and Dry Mixed Spice (to taste) and mix well.

Leave to cook until it thickness, this can take between 5 to 10 minutes stirring constantly to avoid the milk sticking to the pan and burning. If the mix curdles a bit don’t worry it will sifted later on.

Let it cool down for a bit and add the Sweetened Condensed Milk (4 Tbsp) and Venezuelan Dark Rum (1/2 cup) .

Once it has cooled down sift it through to remove any lumps and orange peel. Serve cold in glasses with Dry Mixed Spice (to taste) sprinkled on each glass. Serve and enjoy!

Nutrition Per Serving

CALORIES

216

FAT

7.2 g

PROTEIN

10.7 g

CARBS

15.1 g