Rum Eggnog Sauce Food

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EGGNOG (SPIKED WITH RUM)



Eggnog (Spiked with Rum) image

I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.

Provided by Donna Fair

Categories     Drinks Recipes     Eggnog Recipes

Time 8h15m

Yield 16

Number Of Ingredients 6

12 eggs, separated
3 cups white sugar, divided
16 fluid ounces dark rum (such as Captain Morgan® Spiced Rum)
1 teaspoon ground nutmeg
2 cups heavy whipping cream
1 quart half-and-half

Steps:

  • Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
  • Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g

TRADITIONAL RUM EGGNOG RECIPE



Traditional Rum Eggnog Recipe image

Eggnog is a favorite holiday drink and it's excellent with a rum base. This traditional recipe offers a wonderful depth of flavor that you're sure to enjoy.

Provided by Colleen Graham

Categories     Beverage     Cocktail

Time 10m

Number Of Ingredients 8

1 large egg (separated)
2 teaspoons superfine sugar (divided)
1-ounce heavy cream
1/2 teaspoon almond extract (pure)
1/2 teaspoon vanilla extract (pure)
1 1/2 ounces aged rum
Garnish: cinnamon (grated)
Garnish: nutmeg (grated)

Steps:

  • Gather the ingredients.
  • Separate the egg into two bowls.
  • With a hand mixer , beat the yolk until creamy.
  • Beat the egg white with 1 teaspoon sugar until soft peaks form.
  • Slowly fold the egg white and yolk together using a spoon.
  • In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
  • Slowly fold the cream into the egg mixture.
  • Serve immediately over ice, if you like, in a punch or martini glass .
  • Garnish with grated nutmeg and cinnamon .

Nutrition Facts : Calories 315 kcal, Carbohydrate 11 g, Cholesterol 220 mg, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, Sodium 80 mg, Sugar 10 g, Fat 16 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g

RUM EGGNOG SAUCE



Rum Eggnog Sauce image

Make and share this Rum Eggnog Sauce recipe from Food.com.

Provided by Dannygirl

Categories     Christmas

Time 5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

1 1/2 cups eggnog (Store-bought)
1 tablespoon cornstarch
1/2 cup whipping cream
2 tablespoons rum or 2 tablespoons brandy

Steps:

  • In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
  • Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
  • Cover and let cool slightly; refrigerate until cold.
  • In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
  • Fold into eggnog mixture until smooth.
  • Refrigerate sauce until ready to serve.

Nutrition Facts : Calories 127.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 48.5, Sodium 31.5, Carbohydrate 7.8, Sugar 4, Protein 2.1

EGGNOG SAUCE



Eggnog Sauce image

Use this dessert to dress up bread pudding, pound cake, ice cream or fresh fruit.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 cups.

Number Of Ingredients 4

3 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
2 cups eggnog

Steps:

  • In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.

Nutrition Facts :

EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE



Eggnog Ice Cream with Hot Buttered Rum Sauce image

Why save your ice cream maker for summer? Serve Christmasy scoops featuring the flavor of eggnog and drizzle them with a delectable buttered rum sauce straight from the stovetop. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 quarts (1 cup sauce).

Number Of Ingredients 13

6 egg yolks
1 cup sugar
3 cups heavy whipping cream
1 cup whole milk
1 vanilla bean
1/4 cup spiced rum
1/4 teaspoon ground nutmeg
SAUCE:
6 tablespoons unsalted butter
1 cup packed brown sugar
1/3 cup heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons spiced rum

Steps:

  • In a small bowl, whisk egg yolks and sugar; set aside. In a large heavy saucepan, combine the cream and milk. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean., Heat cream mixture until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon., Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in rum and nutmeg. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Discard vanilla bean. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., For sauce, in a small saucepan, melt butter over medium heat. Stir in brown sugar, cream and corn syrup; cook and stir until sugar is dissolved. Remove from the heat; stir in rum. Serve with ice cream.

Nutrition Facts :

CHRISTMAS EGGNOG CRANBERRY BREAD PUDDING WITH VANILLA RUM SAUCE



Christmas Eggnog Cranberry Bread Pudding with Vanilla Rum Sauce image

If you make this Eggnog Cranberry Bread Pudding with the Vanilla Rum Sauce for the family, it will wake them up, because the aroma is quite delightful! ;)

Provided by Kim Lange

Number Of Ingredients 11

3-1/2 cups cubed day-old bread or 1 can of Pillsbury Grand Biscuits baked and cut into cubes (to fill a 9x9-inch baking dish)
1 cup fresh cranberries
3 1/2 cups eggnog
4 large eggs
1 Tablespoon vanilla extract
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla extract
1 tablespoon vanilla rum or dark rum

Steps:

  • Preheat oven to 325 degrees.
  • Spray 9x9 pan and fill it with the cubed bread and add cranberries.
  • in a bowl, whisk eggs, vanilla and eggnog together well.
  • Pour eggnog mixture over the bread and cranberries and push bread down to soak in eggnog mixture.
  • Let soak for 15 minutes before transferring pan to oven.
  • Bake for 30 - 40 minutes.
  • You can sprinkle powdered sugar on top or make some of this...

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE



Holiday Mincemeat Cake with Eggnog Rum Sauce image

I wanted to start a new tradition with my family. I love mincemeat, and this cake is a way to share that enjoyment with my friends and family. Since I was a working mother, I also wanted to create a dessert that was convenient. I am now asked for the recipe every time I make it.

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

1 lemon cake mix
1 cup mincemeat
1/2 cup finely chopped almonds
1 cup sugar
1/2 cup butter
1/2 cup prepared eggnog
1 teaspoon rum or
1/2 teaspoon rum extract
Dash of nutmeg

Steps:

  • Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
  • Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
  • Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
  • Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
  • Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.

EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)



Eggnog Bread with Rum Sauce Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 13

Eggnog Bread:
1/2 cup butter; softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 cup eggnog
2 tsp vanilla
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp all spice
Rum Sauce:

Steps:

  • Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.

EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE



Eggnog Ice Cream with Hot Buttered Rum Sauce image

Categories     Milk/Cream     Rum     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Christmas     New Year's Eve     Frozen Dessert     Winter     Christmas Eve     Party     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Ice Cream
3 cups whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
1 cup sugar
1/4 cup dark rum
1/4 teaspoon ground nutmeg
Sauce
6 tablespoons (3/4 stick) unsalted butter
1 cup (packed) golden brown sugar
1/3 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons dark rum

Steps:

  • For ice cream:
  • Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold.
  • Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.)
  • For sauce:
  • Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
  • Scoop ice cream into bowls. Spoon warm sauce over and serve.

COQUITO (COCONUT RUM EGGNOG)



Coquito (Coconut Rum Eggnog) image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

6 eggs
3/4 (750 ml) bottle white rum
2 (14 ounce) cans coconut milk
2 (14 ounce) cans evaporated milk
2 (10 ounce) cans sweetened condensed milk
2 tablespoons vanilla
1 cup brandy

Steps:

  • In a blender, beat the eggs and the rum at high speed. Lower blender setting and add all additional ingredients. Bottle and chill well. Serve in small liqueur, glasses.

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