Venezuelan Eggnog


  • 6 egg yolks
  • 1 can of condensed milk
  • 2 cups whole milk
  • A lime rind
  • ½ cup of Venezuelan rum (I use Cacique)
  • Nutmeg
  • Vanilla


  1. In a pot large enough, cook the milk at low temperature. Separately beat the egg yolks.
  2. Add the egg yolks to the milk and the lime rind. Then a teaspoon of vanilla and nutmeg.
  3. Stir with a wooden spoon and always leave it to cook at a low temperature to prevent the yolks from clotting.
  4. Let the mixture rest a while as to lower the temperature of the liquid, which at this point should be somewhat thick.
  5. Add the condensed milk, rum, and mix well. Let stand until it is at room temperature and pass the mixture through the blender.
  6. Bottle in previously sterilized glass containers, covered and store it in the refrigerator.