Does anyone have a recipe for Egg Nog that includes Rum, condensed milk, nutmeg, cinnamon, etc.?

INGREDIENTS:

9 eggs

1 pint strong rum or to taste (2 cups)

4 nutmeg (grated)

1 oz cinnamon stick

5 tins large evaporated milk

3 tin condensed milk (or to taste)

1/4 lb raisins

1 Soak cinnamon stick and raisins in rum for 2 days.

2 Beat eggs well for about 15-20 minutes. (Removing beater and rinsing in clean water several times to remove strings (eye of egg).

3 Add evaporated milk and beat again.

4 Add condensed milk and check for sweetness.

5 Add grated nutmeg and the rum. (Used for soaking the cinnamon and raisins). Please strain.

6 Mix again and then store in clean, dry bottles.

7 Store in refrigerator.

8 Shake before serving.

Servings: 3 quarts

I can't account for Hispanic eggnog, but I will give you a traditional Scottish recipe:

Scotch-style eggnog

serves 6

1 litre of homogenized full-fat milk

12 tablespoons white sugar

1/2 cup premium Scotch

1/2 teaspoon ginger

1/4 teaspoon nutmeg

12 egg yolks, beaten, no white allowed

1/2 teaspoon vanilla extract, must be real

Heat milk with sugar and warm up slowly. Add vanilla. Beat in egg yolks slowly. Turn down heat and let simmer till it thickens. If it is not thick enough, add a little cornstarch according to the traditional method. Add Scotch and let cool. Top with nutmeg and ginger. Serve in lovely traditional ceramic mugs. I like Scotch or Danish shortbread with this one. Save the apfelkuchen for dessert with coffee on a cold Sunday night.

One Highball glass

2 shots of Captain Morgan Spiced Rum

eggnog

nutmeg

cinnamon

pour 2 shots, fill the rest of the glass with eggnog, dust with nutmeg and cinnamon and enjoy!

Pure yumminess.

"Holiday Eggnog" - 16 servings

6 eggs; separated, at room temperature

1/2 cup sugar

1 cup bourbon

1 cup light rum

3 cups milk

1/2 tsp. ground nutmeg

1 cup heavy cream

1) In large bowl with mixer at high speed, beat egg yolks with sugar until thick and lemon-colored, frequently scraping bowl.

2) At medium speed, carefully beat in bourbon and rum, 1 tablespoon at a time, to prevent curdling mixture. Pour into punch bowl. Cover and chill.

3) About 20 minutes before serving: Stir milk and ground nutmeg into punch bowl.

4) In large bowl with mixer at high speed, using clean beaters, beat egg whites until soft peaks form.

5) In small bowl with mixer at medium speed, beat cream until stiff peaks form. With wire whisk, gently fold egg whites and cream into yolk mixture until just blended.

6) To serve: Sprinkle additional ground nutmeg over eggnog; ladle into 6-ounce punch cups. Yields 10 cups.

Make sure you have some good Eggnog okay and you need some "Amarretto" Liqour and some Cherries in a jar. You mix in a cup of ice some Amarretto, eggnog, and cherries...... Mix up really good then you drink....

drink enough rum and the taste of the eggnog wont matter

go to cooks.com!