Dominican Rum Eggnog
Created by: Marnely
“Ponche” or Eggnog, is a staple for every holiday season in the Dominican Republic. Some families have recipes with coconut beverage, others have recipes that include guavas! Our family recipe is traditionally made with evaporated milk, which I substituted for Almond Original Non-Dairy Beverage in this recipe. Try to purchase one of the Dominican rum brands such as Brugal or Barcelo to get the full flavor effect!
Cook Time:PT0M0 min
Prep Time:PT15M15 min
- 5 cups Pacific Foods Organic Almond Original Non-Dairy Beverage
- 2 cups sweetened condensed milk
- 4 egg yolks
- 1 cup Dominican Rum (Brugal or Barcelo)
- Pinch of salt and cinnamon
- 4 ounces egg whites
- 8 ounces sugar
- ½ tablespoon powdered cinnamon
- Pinch of salt and nutmeg
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- Whisk the Pacific Foods Almond OriginalNon Dairy Beverage and condensed milk together.
- In a separate bowl, whisk the yolks until pale in color.
- Add Almond Original Non Dairy Beverage and condensed milk to small saucepan and simmer softly; pour into yolks - whisking to make sure not to overcook yolks - and pour back into saucepan.
- Stir with a wooden spoon until mixture coats the back of the spoon.
- Season with salt and nutmeg to taste, and cool over ice bath. Add rum when mixture is cooled. Reserve overnight.
- Place egg whites in electric mixer with whisk attachment. Reserve while you make the sugar syrup.
- Place sugar in saucepan and add water until the sugar looks like WET SAND. Cook over medium high heat, making sure to brush down the sides of the pan so the sugar does not crystallize.
- Start whipping egg whites slowly, watching your sugar.
- Cook until it reaches softball stage (240 degrees F on a candy thermometer, or when a spoon is dipped into it you can drizzle a consistent strand from it).
- When egg whites are soft peaks, add sugar syrup slowly down the side of the bowl. Make sure to not hit the whisk attachment to prevent sugar from crystallizing on the sides of the bowl.
- Whip on high for 5 minutes until satiny smooth. (Meringue must be made before serving, but will keep in the mixer whipping on low of a while.)
- Add cinnamon, salt and nutmeg.
Serve eggnog in small cordial glasses and top with meringue and a dash of cinnamon. Cheers!