From December 2016’s Midtown Magazine, courtesy of our friend Marshall Davis at Gallo Pelón Mexcaleria.  Though Gallo Pelón is a mezcal bar, Marshall is using our Carolina Agricole rum in this Jamaican-inspired eggnog.  To seriously wow your family around the holidays, whip this one up!

A Suh Wi Dweet Egg Nog
Print Recipe
Servings
10-12 servings
Servings
10-12 servings
A Suh Wi Dweet Egg Nog
Print Recipe
Servings
10-12 servings
Servings
10-12 servings
Ingredients
Servings: servings
Instructions
  1. Separate egg yolks from whites in two bowls. Beat the yolks until stiff, and beat the whites with half the sugar until peaks form (This is important!). Carefully fold the two together.
  2. In another bowl, beat the cream with the vanilla and remaining sugar until stiff.
  3. Fold both mixtures together, then add the booze and spices, and stir gently.
  4. Refrigerate and serve the next day with a little grated nutmeg.
Recipe Notes

These are Marshall Davis's words on barrel-aging the Carolina Agricole: “The rum is aged in a barrel that previously held Zucca, an Italian rhubarb-flavored amaro, so it will pick up some of those dark notes. The barrel-aging is really the secret to the recipe, so people’s home batches will taste a little bit different from what we serve here, but it should still be good.”

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