Eggnog
Barrel-aged buttered rum: Grab a 1 L barrel. Add 30 oz of Captain Morgan rum and 4 oz of Butter Ripple schnapps, and age for a minimum of two weeks.
This is a challenging recipe. I’ve tried a few different ones and I can’t stress this enough: don’t use any fresh lemon or it will curdle! I also recommend using store-bought eggnog like (I like Farm Boy Organic Eggnog).
For the eggnog, you’ll need:
- 6 egg yolks
- 2 cups whole milk
- 1 cup heavy whipping cream
- ¼ cup of sugar
- ¾ cup of brandy
- ¼ cup of barrel-aged buttered rum
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 cinnamon stick
Option A – The no-cook method: Beat the yolks at medium speed until they’re frothy and lighter in colour. Gradually add the milk, cream, sugar, vanilla and nutmeg and continue beating.
Option B – The cooked method: Warm the milk and cream in a saucepan over medium heat until it begins to bubble. Add vanilla extract, sugar, and nutmeg. In a separate bowl, whisk the egg yolks together then slowly add in the warm milk, one spoonful at a time (this will temper the eggs instead of cooking them), keep whisking. Put the mixture back on medium heat and cook, stirring gently until it reaches 160 degrees, then remove from heat.
Option C – Use store-bought eggnog.
Stir in the barrel-aged buttered rum. Chill until you’re ready to serve (keep it chilled at all times). Garnish each serving with nutmeg sprinkled on top and a cinnamon stick. Serves 4-6 humans.
