Turning a classic Christmas treat into a cocktail with depth and elegance, this spiced rum eggnog recipe using Stone Pine Distillery’s black spiced rum is sure to get everyone into the festive spirit.
Of all the drinks at Christmas, nothing trumps chilled eggnog. It’s rich, it’s sweet and it’s utterly satisfying.
Some like to drink eggnog without any spirits in it, and that’s absolutely fine. But we see it as a massive opportunity missed.
Traditionally, those wishing to partake spike their eggnog with regular whisky or rum, but when you look at what goes into eggnog before the booze goes in, there’s a much better option than just plain whisky or rum.
So instead of adding cinnamon, nutmeg or vanilla, we thought Stone Pine Distillery’s excellent black spiced rum - Dead Man’s Drop - would do all of that in one go.
Stone Pine’s Dead Man’s Drop
Australia’s first ever black spiced rum, Dead Man’s Drop brings all those delicious flavours of spices as well as the deep dark notes from black sugar cane molasses.
It’s tremendously easy to drink - even neat or over ice. But alongside the creamy curves of eggnog, this rum becomes something else entirely.
Spiced Rum Eggnog
Makes about a litre of eggnog - around 4-5 drinks - and is approx. 7% ABV
- 2 cups milk
- 6 large egg yolks
- ½ cup caster sugar
- 1 cup thickened cream
- ¾ cup Dead Man’s Drop Aussie black spiced rum
- Whipped cream to serve - the fun squirty cream is perfect for this
1. Heat the milk in a small saucepan until it starts to steam and almost boil - make sure it doesn’t burn and stick to the bottom of the pan though. If you want to, you can add ½ tsp of vanilla essence and ½ tsp powdered cinnamon into the milk, but you don’t need to.
2. Separate the egg yolks and put them in a large bowl. Keep the egg whites though - you’ll need them for the pav later. Talk about a no-waste recipe!
3. Beat the sugar into the egg yolks until the mixture turns pale then carefully pour the hot milk into the bowl whisking at the same time.
4. Make sure the milk, egg yolks and sugar are completely combined then pour it all back into the pan and heat until the mixture begins to thicken but don’t let it boil. If you have a confectionary thermometer, heat until 70℃ (160℉).
5. Remove from heat and add the thickened cream and Dead Man’s Drop. Stir thoroughly then decant into a bowl, cover and pop in the fridge to chill.
6. Serve with a generous squirt of whipped cream and a dusting of powdered cinnamon.