Goat’s Milk Caramel Eggnog from Scratch

Prep Time: 20 minutes
Yield: 12 servings


  • 8 ounces (1 jar) Fat Toad Farm Goat’s Milk Caramel Sauce – we used Original
  • 10 large egg yokes
  • 1 quart whole milk
  • 1 quart heavy cream, lightly whipped
  • 3 cups spiced rum
  • 1 teaspoon vanilla extract
  • Dash of nutmeg to garnish
  1. Directions Combine caramel & milk in a saucepan over low heat, whisking constantly until just mixed, 1-2 minutes. Mixture should be just lightly warmed but if it’s hot allow to cool to room temperature before next step.
  2. Beat yolks in a large mixing bowl. Gradually add milk & caramel mixture and beat until it starts to thicken. Whisk in rum and vanilla extract. Pour into a large punch bowl and chill for 1-2 hours.
  3. Fold in whip cream before serving. Garnish with freshly ground nutmeg. Serve and enjoy!

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