My Papa’s Rum-Spiked Eggnog
-Papa’s Pilar Rum Distillery recently came to Key West. The flavor and nose notes of their dark rum screamed to be added to one of my favorite holiday indulgences, a glass (or two) of thick and creamy rum-spiked eggnog.
Papa’s Pilar rums are quality, smooth-as-melting-ice cream sipping rums. Normally I wouldn’t suggest using this pricey rum as a “mixer” but once a year, what the heck.
historical note: Pilar” was Ernest Hemingway’s fishing boat, named in honor of the nickname he had for his wife Pauline, as well as, the name of the woman leader of the partisan band in his 1940 novel of the Spanish Civil War, “For Whom The Bell Tolls”.
6 Large Pasteurized Eggs
1/2 cup superfine white/bar sugar
1 1/2 tsp Nutmeg
1 1/2 cups Papa’s Pilar Dark Rum
1 1/2 cups Whole Milk
2 cups Heavy Whipping Cream
Whirl eggs in blender for a minute.
Add sugar, blend again for another minute.
Add nutmeg, rum, milk and cream until completely blended, thick and creamy.
Re-stir before serving.
Pour into small cocktail stemware or glass punch cups, top with nutmeg.
note: Keep any eggnog not being served immediately in the refrigerator.
…and here is an excellent tropical twist on eggnog created for Papa’s Pilar Rum by Trevor Kawamoto!
Papa’s Coco Loco Egg Nog:
2 oz Papa’s Pilar Dark Rum
6 oz Coconut Egg Nog Mix (pre-batched)*
Garnish with Gingersnap & Vanilla Rim*
*Coconut Egg Nog Mix
6 cups of coconut milk (about 3 cans)
6 egg yolks
1 tablespoon of vanilla
¼ cup honey
½ teaspoon ground nutmeg
½ teaspoon of ground cinnamon
1 pinch of ground clove
*Gingersnap & Vanilla Rim
12 gingersnap cookies ground
2 Tbsp Madagascar Vanilla Powder
Check out more of Trevor’s cocktail creations here: http://liquiddigestife.com/wp/