Enjoy our tasty Cousin Eddie’s Eggnog with Rum this Christmas! It’s creamy, delicious, and perfect way to celebrate the holidays with a houseful of family!
National Lampoon’s Christmas Vacation is one of our favorite holiday movies, and Cousin Eddie’s Eggnog scene is hilarious! Now you can recreate Clark Griswold’s cocktail for your Christmas movie nights! If you’re unfamiliar with the scene, we’ve pulled it up for you!
We think Eddie’s Eggnog was definitely spiked! So we decided to use Spiced Blue Chair Bay Rum! (They didn’t sponsor this post. We just really like their rums! lol!) This recipe would be perfect to enjoy with our Christmas Movie List! You can also grab our other favorite Christmas Movie Snacks here!
What You’ll Need
- 6 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 to 1 1/2 cups spiced rum (We love Blue Chair)
- Freshly grated cinnamon, for serving
You’ll also want to have:
- Mixing bowls
- Whisk
- Mixer (hand or stand mixer is great!)
The Moose Glasses
The signature National Lampoon’s Christmas Vacation Moose Glasses are just as iconic as the eggnog itself! You can grab your own glasses right on Amazon!
You may also like Aunt Bethany’s Jello Mold from Christmas Vacation or our Dirty Santa Cocktail.
Cousin Eddie's Eggnog - National Lampoon's Christmas Vacation Movie Night
Enjoy our boozy Cousin Eddie's Eggnog this Christmas! It's creamy, delicious, and perfect way to celebrate the holidays with a houseful of family!
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 to 1 1/2 cups spiced rum
- Freshly grated nutmeg, for serving
Instructions
- Start by separating your eggs -- put your yolks in a medium bowl and the egg whites in a large bowl. Cover the whites and refrigerate until needed.
- Add the sugar to the yolks and whisk until the mixture is smooth and creamy. It should be a light yellow color.
- Next, add in your in the milk, cream, and spiced rum with a whisk until completely mixed.
- Cover the mixture and refrigerate for at least 1 hour.
- Now, in your other bowl, whisk the egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
- Fold the egg whites into the eggnog. Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base. It should be frothy and creamy.
- Pour into a punch bowl, pitcher, or glass. If you're letting the eggnog age for more than a couple of days, it should go into a sealed glass container or mason jar.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 451Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 239mgSodium: 117mgCarbohydrates: 39gFiber: 0gSugar: 39gProtein: 10g
Nutrition information isn’t always accurate.
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