Creamy, spicy and rich but not overly intense 🙂 The addition of long pepper's cinnamon and black pepper notes and star anise's licorice bite, this egg nog isn't playing around and is the perfect holiday drink! Our recipe gal Nadia has never been an egg nog fan, leaning more towards Gluhwein, but not a glass was left untouched in the kitchen - especially with the addition of bourbon!
- 2 cups Whole milk
- 1 cup Whipping cream
- 2 Cinnamon Stick
- ½ Vanilla bean seeds scraped out
- 1 tsp Ground Nutmeg
- 2 Star Anise
- 3 Long Peppers crushed
- 5 Eggs separated
- ⅔ cup Granulated sugar
- 1 tbsp Maple syrup or honey
- 1 cup Dark rum or bourbon
- Combine in a saucepan milk, whipping cream, cinnamon, vanilla, and all spices. Bring to a gentle boil over medium heat, stirring with a whisk to prevent from stick to pot. Remove from heat once heated through and add in chosen alcohol, if using.
- In a stand mixer bowl, beat egg yolks and sugar together until thickened and light, forming loose ribbons of yellow when paddle is lifted out of mixture, about 4-5 minutes. Turn mixer to medium low speed and begin to beat in warmed cream/milk mixture.
- Whip egg whites to a soft peak, 4-5 minutes then add in 1 tbsp honey/maple syrup. Fold into egg/milk mixture and stir together. Chill egg nog and serve with an extra sprinkle of nutmeg.
Raw egg whites are used in this yummy holiday beverage, so caution to those avoiding raw egg products.