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Black-Spiced Rum Eggnog

December 27th, 2011

I know you’re not supposed to try out a new recipe during the holidays but it was one of Jen Altman’s recipes and I knew I couldn’t go wrong. I was also sober at the time- so no mess up. Shocking. Usually heavy and medicinal like, this delightful holiday spirit is light, frothy and down right awesome. Santa was very pleased and slightly tipsy leaving the Rayman household.  

Her request for using Kraken rum was spot on. The bottle is beautiful and quite a conversation starter so I left it on the limited spaced counter top. I found it easily at Total Wine. I got the large bottle and wasn’t disappointed. Say goodbye to The Captain.

This is a new holiday staple. This will not only be Christmas cocktail but a New Years one too. I must inform you that this is a time-consuming recipe but something I will do together with friends and family next year. Spending time with those special to you is so much better in the kitchen than on the couch. Another great thing is it lasts in an air-tight container in the refrigerator for a week and up to two weeks with the rum in it.  However, it only made it 24 hours in my fridge. Next year for a special gift, large canning jars will be filled with this glorious libation.

Black-Spiced Rum Eggnog
Makes 6–8 servings

Ingredients & Preparation

  • 4 cups whole milk
  • 1 cup half + half
  • 1 cup heavy cream
  • 4 oz. black-spiced rum
  • 1 tablespoon honey
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Combine all ingredients in a medium saucepot and bring to a simmer, stirring continuously for about 5 minutes. It’s important to stir regularly to keep the milk from burning or a skin from forming on the top. Turn up the heat, keep stirring until the milk begins to gently boil, then remove from the heat and set aside.

  • 6 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Whisk the egg yolks with the sugar and vanilla in a stand mixer or with an electric mixer until the yolks are glossy and pour in a smooth ribbon. Add a cup of the milk mixture to the yolks and whisk until fully incorporated. Continue adding the milk in one-cup portions to the yolks until they are thoroughly combined. It’s important to do this slowly — called tempering — so the hot milk does not cook the yolks. Once you’re done mixing, place the bowl in the refrigerator to chill for at least one hour.

When the milk and yolk mixture is ready, pull it out of the fridge and set aside.

  • 6 egg whites
  • 1 tablespoon sugar

Whisk the whites and sugar together until medium peaks form. Add about a quarter of the whites to the yolk and milk mixture and whisk gently until fully incorporated, being careful not to whisk the air out of the whites. Add the remaining whites in three more parts to the yolks and milk. Once fully mixed, refrigerate until thoroughly chilled before serving.

A little extra . . . the perfect topping:

  • 1 cup heavy cream
  • 1 tablespoon + 1 teaspoon sugar
  • 1 tablespoon + 2 teaspoons black-spiced rum

Whisk ingredients together in a chilled mixing bowl until medium peaks form. When serving the eggnog, top with this delicious cream and a dash of nutmeg.

 

Enjoy and happy holidays to you.

Ali

 

Filed under: Cocktails, Holidays & Parties

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