Gingerbread Eggnog
Ingredients
·
6 large egg yolks
·
5/8 cup brown sugar (125g)
·
4 cups milk (960ml)
·
2 tbsp unsulphured or dark
molasses (30ml)
·
1/2 tsp ground cinnamon
·
2 vanilla beans* (or 2 tsp vanilla
extract)
·
1/4 tsp ground nutmeg
·
1/8 tsp allspice
·
1/4 tsp ground ginger
·
1/8 tsp ground cloves
·
1+1/2 cups heavy whipping
cream (360ml)
·
1/2 cup rum (120ml)
Instructions
1. In a large bowl, using a handheld or stand mixer fitted
with a whisk or paddle attachment whisk egg yolks and sugar until creamy and
fluffy for about 2-3 minutes. Set aside.
2. In a heavy saucepan, over medium heat, combine milk,
molasses, cinnamon, vanilla*, nutmeg, allspice, ginger, and cloves. Bring to a
simmer and stir regularly. Once it reached a simmer, turn heat down to low. Add
a 1/2 cup of hot milk to the egg yolks and stir until combined. Slowly pour
tempered egg yolks into the saucepan whisking continuously. Cook for about 2-3
minutes or until the eggnog gets thicker and coats the back of a spoon. Stir
consistently. Do not boil at any time. Remove from heat and let cool to room
temperature. Stir occasionally.
3. In a large bowl, using a handheld or stand mixer fitted
with a whisk attachment, whisk heavy cream until soft peaks form. Add powdered
sugar and whisk until stiff peaks form. Add whipped cream and rum to the cooled
eggnog and stir with a whisk to combine. Chill in the fridge overnight. Store
leftovers in the fridge up to 1 week.
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