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.
Food Whore 