Black Spiced Rum Eggnog
I know we say it a lot - but we are TRULY, deeply grateful for y'all. The Inn continues to be a vessel for love because of you! Sharing a delicious recipe for a Black Spiced Rum Eggnog to ensure lots of cheer. We hope you have the happiest of holidays!
Merry Christmas & Happy New Year!
With Love,
Corinne & Bruce
BLACK SPICED RUM EGGNOG
(makes 6-8 servings)
This recipe offers a special little kick with Black Spiced Rum - our favorite is the Kraken - the label immediately sold us, but the deep, dark complexity of the flavors wed us to this rum forever. However, this recipe can easily be made kid friendly by omitting the rum. It lasts in an air tight container in the refrigerator for a week and up to two weeks with the rum in it.*
Ingredients & Steps:
4 c. whole milk
1 c. half+half
1 c. heavy cream
4 oz. black spiced rum
1 T. honey
1 t. nutmeg
1/2 t. cinnamon
Combine all ingredients in a medium sauce pot 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 c. sugar
1 t. 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 to add the milk in one cup portions to the yolks until they are thoroughly combined. It's important to do this slowly so that the hot milk does not cook the yolks. Once you're done mixing, place the bowl into 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 T. 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 - careful not to whisk the air out of the whites, but fully incorporated. 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 c. heavy cream
1 T. + 1 t. sugar
1 T + 2 t. 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.
*This recipe does include uncooked eggs - so uses the freshest you can find