Recipe: Classic Eggnog
Last week I spontaneously opted in to an office potluck at the very last minute, because of course I have the dire urge to be part of any food-related soiree. With only 24 hours to come up with a festive contribution, my colleague and I began brainstorming and finally agreed that nothing screams Christmas more than eggnog, the most classic of all holiday cocktails. Much to our surprise, eggnog also doubles as a conversation starter in this region as the American classic hasn’t really gained momentum in this part of the world, for most it was their first encounter with the cocktail.
With just a few hours to spare, I scoured the internet, watched a few tutorials and studied several recipes in search of the perfect recipe, minus raw eggs, couldn’t risk poisoning my colleagues. One wonder woman apron, an essential rum tasting, 12 egg yolks and a lot of dairy-later, we skeptically popped a couple tupperware’s of frothy eggnog in the fridge to set overnight. I awoke to a wonderfully thickened and strong eggnog which proved to be a great contribution to our eclectic holiday potluck, this recipe is simple and sure to impress for any festive gathering this season.
Be sure to add a generous sprinkle of nutmeg to each drink just before serving for a spicy holiday kick.
I’m off to celebrate the holidays with my family in Amman, wishing you all a very Merry Christmas! See you in the New Year!
- 4 cups full cream milk
- 5 whole cloves
- 2 cinnamon sticks
- 12 egg yolks
- 1 and 1/2 cups sugar
- 1 cup light rum
- 1 and 1/2 cups dark rum
- 4 cups light cream
- 2 and 1/2 teaspoons vanilla extract
Pour milk in pot, add cloves, 1/2 tsp vanilla and cinnamon stocks, heat over low setting. Slowly bring milk mixture to a boil.
In a large bowl, whisk 12 egg yolks then slowly whisk in sugar until the mixture is fluffy. Then whisk in the hot milk mixture slowly into the eggs mix. Once they are all combined, pour the entire mixture back into pot. Cook over medium heat, stirring constantly for about 20 minutes (until mixture thickens a little bit, enough to coat the back of a spoon). Do not allow mixture to boil. Strain to remove cloves and cinnamon sticks, and let cool.
Once cooled, stir in rum, cream and remaining 2 tsp vanilla. Refrigerate overnight. Sprinkle with fresh nutmeg before serving.