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Creamy Banana Rum Eggnog
Sweet bananas, light rum, and chocolate liqueur meet in this rich holiday cocktail. Cooking the custard base from scratch gives the drink a velvety texture you just can't get from a carton. It's a fantastic chilled beverage for winter gatherings or a sweet after-dinner treat. The blend of ripe fruit, warm vanilla, and spirits creates a smooth, comforting flavor that'll warm you right up.
Equipment
- Stovetop
- Food processor
Ingredients
- 3 cups milk, divided
- 3 cups half-and-half cream, divided
- 3 egg yolks
- 3 / 4 cup sugar
- 3 large ripe bananas
- 1 / 2 cup light rum
- 1 / 3 cup creme de cacao
- 1 1 / 2 teaspoons vanilla extract
Instructions
- 1Whisk 1 1/2 cups of the milk, 1 1/2 cups of the cream, the egg yolks, and the sugar together in a large, heavy-bottomed saucepan.
- 2Heat the mixture over medium-low, stirring constantly, until it thickens enough to coat the back of a spoon and reaches 160 degrees Fahrenheit. Stir constantly here so the eggs don't scramble.
- 3Transfer the ripe bananas to a food processor and blend until completely smooth.
- 4Pour the cooked custard base into a large pitcher. Whisk in the pureed bananas, light rum, creme de cacao, vanilla extract, and the remaining milk and cream.
- 5Cover the pitcher tightly and chill in the refrigerator for a minimum of three hours.
- 6Divide the chilled beverage among cold glasses, topping each serving with whipped cream and a dusting of cocoa powder.
Notes
- Shortcut: Replace the homemade custard base with six cups of prepared commercial eggnog. Stir the pureed bananas, rum, creme de cacao, and vanilla extract directly into the cold eggnog.
Recipe Details
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