Call me sentimental, but I think I love (tolerate) my family more at Christmas. Perhaps the season of goodwill rubs off on me more than I let on, because I seriously can’t get enough family time. I also think that having a newborn is making me cherish moments spent with those closest to me.
This evening we stopped by Justin’s Aunt and Uncles house for spiced bundt cake and Christmas cocktails. While the youngest family members had some much needed cuddle time from one another, I set about learning how to make the thickest, creamiest eggnog known to man. A family recipe, but one happily shared with you, this festive tipple can be made alcoholic or virgin. For non-alcoholic, omit alcohol, add additional 1 tsp of Vanilla extract and an additional cup of milk. With alcohol added, this recipe will last in the refrigerator for 3 weeks. Recipe not recommended with store bought eggs.
6 FRESH FARM EGGS (separated)
1/3 CUP plus 2 tbsp. CASTER SUGAR
2 CUPS MILK
2 CUPS HEAVY WHIPPING CREAM (separated)
2/3 CUP DARK JAMAICAN RUM or AMARETTO DISARONNO
1/4 tsp GROUND CINNAMON
1/4 tsp SALT
1/2 tsp VANILLA EXTRACT (not necessary if using amaretto)
1/2 tsp GRATED NUTMEG (plus more for decoration)
CINNAMON STICKS (optional)
Separate egg whites into the bowl of a stand mixer, reserve yolks. With the whisk attachment, beat egg whites and 1 tbsp. of sugar until stiff peaks form. Scrape egg whites into a different bowl and place in the refrigerator.
Place egg yolks and 1/3 cup of sugar into stand mixer bowl and whisk, scraping sugar off sides and bottom 1-2 times, until pale yellow and thick. Scrape egg yolks into a different bowl and place in refrigerator.
Whisk 1 cup of heavy whipping cream and one tbsp. of sugar until thick. Add milk, remaining cream, liquor and all spices and whisk on medium until combined. Carefully mix in the egg whites and yolks.
Refrigerate for at least one hour.
Serve in highball or martini glass and garnish with nutmeg and cinnamon stick.