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Here’s an eggnog recipe you’ll really love

Here's an eggnog recipe you'll really love

Eggnog is a classic during the holiday season, but the truth is I don’t usually love it and I know I’m not alone! The thought of raw eggs doesn’t sound too appetizing to me, so I made this great, rich eggnog recipe that tastes like crème anglaise. I found that cooking the eggs creates a creamy mixture that blends into this great texture and tastes like a holiday dessert in a cocktail. So try something different this year – I promise your guests will LOVE this drink, an exclusive recipe from my book Party every day from Scratchas part of one holiday dessert spreads or a nightcap after a meal.

Photo by Leslie Grow

In making this new method, I discovered a few helpful tips that will ensure you get the perfect texture and consistency for your eggnog. Constant stirring is very important to prevent the milk from burning and the eggs from scrambling. Before serving, blending the recipe is the finishing touch that makes this recipe so creamy and foamy – if you don’t have a large blender handy, an immersion blender will work too!

Because this wouldn’t be a cocktail without the rum (or bourbon), you can always play around with the proportions to your liking – start with half a cup of rum and add more until you get the flavor you like. You can also pour the alcohol separately, so guests can add as much as they want. And if you’re serving this in a punch bowl at your next party, fold the fresh whipped cream into the mixture for a traditional look or keep it aside and use it as a made-to-order topping. This would be a cute station for guests to use their ‘nog!

eggnog drink recipePhoto by Bree McCool

Finally, I like to add these elegant candied rosemary sprigs as a garnish – nothing elevates a cocktail quite like an elegant garnish, and these are really easy to make. You can also make a similar garnish with cranberries use the same method. Not only do they add a bright, aromatic element to the cocktail, they also immediately add a festive look to any cocktail this season.

So for all the skeptics out there, I encourage you to give this recipe a try – it’s sure to be a crowd pleaser at your next holiday gathering or maybe just a fun evening with friends and family. Cheers to good cheer and this holiday season!

Ingredients:

  • 12 eggs
  • 1 cup of sugar
  • 4 cups of whole milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon of salt
  • 1 cup heavy whipping cream, room temperature
  • 1 teaspoon vanilla extract
  • Spiced rum, to taste (bourbon works too)
  • Toppings 1 cup heavy whipping cream
  • Fresh nutmeg
  • Fresh orange peel

Travel directions:

  • Whisk the eggs and sugar in a bowl until well combined.
  • Pour the milk into a saucepan and stir in the nutmeg, cinnamon and salt.
  • Beat the egg mixture into the milk mixture.
  • Heat the mixture over medium heat, stirring constantly.
  • Use a candy thermometer to check the temperature of the mixture. When it reaches 165 degrees, remove the pan from the heat and whisk in the whipped cream and vanilla extract.
  • Let cool slightly before tasting and add more sugar or spices if desired. Once cooled, pour the mixture into a covered container and refrigerate overnight or until well chilled.
  • Before serving, beat the mixture for a few seconds until foamy and fluffy. Add the rum (if desired).
  • Make the whipped topping: In a chilled medium bowl, beat the heavy whipping cream with a hand mixer until soft peaks form.
  • Top each cup with whipped topping, nutmeg and orange zest and serve.

How to make candied rosemary sprigs

Ingredients:

  • 1/2 cup of sugar
  • 1/2 cup of water
  • 8 to 10 sprigs of fresh rosemary
  • 1 heaped cup granulated, jaggery, or sparkling sugar for coating

Travel directions:

  • Place the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved and the mixture begins to boil.
  • Remove from heat.
  • Add the sprigs of rosemary and let it steep for 4 to 5 minutes.
  • Remove the rosemary from the pan with a slotted spoon and place it on a baking rack or baking paper for about 10 minutes.
  • Place 1 heaped cup of granulated, jaggery, or sparkling sugar in a small bowl. Add a sprig of rosemary, using your fingers or a small spoon to gently roll it in the sugar to coat completely. Place the sprig on a clean baking rack to dry.
  • Repeat with the remaining sprigs of rosemary. Let the twigs dry for an hour at room temperature.

Recipe by Maria Provenzano. Fancy more seasonal inspiration? Grab her book Everyday celebrations from scratchfor more delicious recipes and check out favorites like them Homemade Peppermint Marshmallows, DIY Hot Cocoa Bombsand Cookie Cutter Whipped Cream Melts.

Featured photo by Leslie Grow.

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