Homemade Eggnog
This homemade eggnog is deliciously creamy and spicy, but not overly intense. Saigon Cinnamon, Black Pepper, and Star Anise add a cozy warmth, making it the perfect winter treat.
Homemade Eggnog
6
British
Beverages & Cocktails
Ingredients
- 2 C. Whole Milk
- 1 C. Whipping Cream
- 2 Sticks Hardstick Cassia Cinnamon
- 1 Madagascar Vanilla Bean
- 1 tsp. Ground Nutmeg
- 2 Whole Star Anise
- 10 Tellicherry Whole Peppercorns
- 4 Eggs, Separated
- 2/3 C. Granulated Sugar
- ¼ C. Bourbon Maple Balsamic Vinegar
- 1 C. Dark Rum
Directions
Combine milk, whipping cream, cinnamon sticks, vanilla bean, and all spices in a saucepan. Bring to a gentle simmer over medium heat, stirring with a whisk to prevent sticking. Remove from heat and let the spices steep.
In a separate bowl, whisk the egg yolks, 1/3 cup of sugar and the Bourbon Maple Balsamic Vinegar until it is thick and creamy, and the mixture forms thin ribbons, about 2 minutes. Temper the yolks by ladling a cup of milk from the pot into the bowl, and whisking to combine, then pour the warmed yolk mixture back to the pot. Place back on the medium heat and simmer for 2 minutes, until the mixture is warm. Remove from heat and let cool. Pour the cream mixture through a strainer to remove the whole spices.
Whip egg whites to soft peaks using a stand mixer or hand beaters and a large bowl. Sprinkle in remaining sugar over the egg whites while beating to form a glossy but not stiff meringue. Fold the meringue into the cooled cream mixture, add the rum and stir to combine. Chill eggnog in the fridge until ready to serve. Garnish with an extra sprinkle of ground nutmeg over each glass.