Egg Nog
A rich, custard-style eggnog made by slowly cooking egg yolks, cream, and milk with cinnamon, nutmeg, and rum emulsion until thickened, then chilled overnight for a smooth, deeply flavored finish.
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Ingredients
- 4 CupsMilk
- ¼Teaspooon Cinnamon Oil
- ¼Teaspoon Rum Emulsion
- 12Egg Yolks
- 1½ Cup Sugar
- 1 TeaspoonNutmeg
- 1 QuartHeavy Cream
- ¼Teaspoon Amarillo
- 2 TeaspoonVanilla
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Method
- 1
Combine All Ingredients To Sauce Pot — the milk, heavy cream, egg yolks, sugar, cinnamon oil, rum emulsion, nutmeg, amarillo, and vanilla.
- 2
Whisk Until All Ingredients Are Combined and no streaks of yolk remain.
- 3
Cook On Low Medium Heat Whisking Constantly, scraping the bottom and corners of the pot, to prevent the eggs from scrambling — the mixture should thicken slightly and coat the back of a spoon as it approaches temperature.
- 4
When It Reaches 160 Degrees on an instant-read thermometer, Remove From Heat immediately to avoid curdling, then strain through a fine-mesh sieve into a clean container and cool to room temperature.
- 5
Let Sit Overnight Before Serving so the flavors deepen and meld; whisk or shake well before serving.
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