In case you missed it on Friday, this recipe was featured over at Design*Sponge. I thought I would add it to the site as well so that someday - when I get organized - I can add this to the DRINKS category on Nectar - someday ;) In the meantime, I hope you enjoy this and I wanted to address a few of the comments about tempering the eggs. It's NOT difficult at all - additionally, comments are spot on when they say that you can skip this step entirely. However, I wanted to ere on the side of caution when dealing with raw eggs. We are using what's left of ours for French toast this weekend - I will keep you posted on how that turns out as well - that is - if there is any left from making midnight milkshakes with it!
BLACK SPICED RUM EGGNOG
(makes 6-8 servings)
This recipe offers a special little kick with Black Spiced Rum - our favorite is the Kraken - the label immediately sold me, but the deep, dark complexity of the flavors wed me to this rum forever. However, this recipe can easily be made kid friendly by omitting the rum. It lasts in an air tight container in the refrigerator for a week and up to two weeks with the rum in it.
Ingredients & Steps:
4 c. whole milk
1 c. half+half
1 c. heavy cream
4 oz. black spiced rum
1 T. honey
1 t. nutmeg
1/2 t. cinnamon
Combine all ingredients in a medium sauce pot 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 c. sugar
1 t. 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 to add the milk in one cup portions to the yolks until they are thoroughly combined. It's important to do this slowly - called tempering - so that the hot milk does not cook the yolks. Once you're done mixing, place the bowl into 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 T. 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 - careful not to whisk the air out of the whites, but fully incorporated. 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 c. heavy cream
1 T. + 1 t. sugar
1 T + 2 t. 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.
I'll be back later this week with more recipes and music!