An Eggnog to Remember
This is a full-on eggnog that features a slew of tropical spices, plus rum, sugar, vanilla and candied orange peel. We can only imagine how expensive this beverage would have been in the 1700s.
Too much eggnog? Cut the recipe in half. Feel free to change proportions of rum and whiskey. If you are removing some of the rum, for instance or don’t want whiskey, substitute milk to keep liquid proportions more or less the same. This recipe is flexible.
Don’t have the time or inclination to make eggnog from scratch? Purchase a quart of quality eggnog and 1/2 pint of heavy cream. Whip the cream then gently add the quart of eggnog and blend. Add cinnamon and freshly grated nutmeg to taste and 2 teaspoons of Rain’s Choice vanilla (ideally Tahitian). Add rum or whiskey if desired. Grate a little nutmeg over each cup of eggnog.
You can also make eggnog ice cream with this simple recipe. Put between half to two-thirds of the container of eggnog and the unwhipped cream into the ice cream canister. Add nutmeg, cinnamon and whatever other spices you’d like. Freeze according to manufacturer’s instructions.
An Eggnog to Remember
- 1/4 tsp sea salt
- 18 Eggs, separated
- 2 cups Rain’s Choice Vanilla Sugar or 2 cups granulated sugar and 1 tablespoon Rain’s Choice pure Vanilla Extract
- 4 1/2 cups full-fat milk or unsweetened milk substitute
- 12 allspice berries, crushed
- 8 Green cardamom pods, outer shell removed and seeds crushed
- 1/2 teaspoon nutmeg, freshly grated
- 3 cups heavy cream
- 3 cups rum
- 1/2 cup Whiskey
- Whipped cream to garnish
- Mix salt into the egg whites; refrigerate.
- Whisk together egg yolks and vanilla sugar until smooth. In a pot, scald milk. Whisking constantly, drizzle milk slowly into yolk mixture until combined.
- Transfer egg-milk mixture into a medium pot. Add allspice, cardamom and nutmeg to pot. Cook over low heat, stirring constantly, until it reaches 170F, about 8-10 minutes. Strain. Let sit 1 hour. Into the egg-milk mixture, slowly whisk in cream, rum, whiskey, allspice liqueur and vanilla. Chill for at least 3 hours. Beat egg whites until stiff, fold into the chilled egg-milk mixture. Refrigerate 1 hour. Ladle eggnog into serving cups; garnish with a dollop of whipped cream if desired.
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