Eggnog with Nutmeg from the Island of Grenada

Tuesday, December 13th, 2011

Eggnog Recipe

It’s Christmas, and tis the season to do some serious eggnog sipping. This year I was even more excited about the advent of eggnog, because I had recently received a gift of whole nutmeg from the Grenada Bureau of Tourism. During a PR event, a representative from this lovely Caribbean island placed a package of nutmeg seeds into my eager little hands.

I knew as soon as I received the nutmeg that I was going to use it in my favorite Christmas drink: eggnog. I also decided in honor of my fresh nutmeg I would make homemade eggnog, a first for me! I’ve adapted a recipe I found from one of my favorite foodie websites Epicurious and the result was delicious!

• 3 cups whole milk

• 7 large eggs*

• 1 cup sugar

• 2 cups heavy cream

• 1/3 cup bourbon

• 1/3 cup rum

• 1 teaspoon vanilla

• Special equipment: an instant-read thermometer

• Garnish: freshly grated nutmeg and whipped cream

*Because of the risk of salmonella in modern eggs, this recipe uses a cooked egg mixture and we added whipped cream on top, instead of the more traditional raw egg yolk/milk combination and whipped egg white topping.

1. Mix the eggs with the sugar in a heavy bottomed 2 quart saucepan until it just reaches a paste-like consistency (no need to over mix).

2. Heat the milk separately until hot but not quite boiling (I do this in the microwave in a Pyrex measuring cup so I can watch it and stop it just before it boils).

3. Rapidly stir the heated milk into the egg yolk and sugar mixture with a fork until all ingredients seem to meld into one.

4. Cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.

5. It will thicken into a sauce-like consistency and coat the back of the spoon. Be sure to stir constantly and remove immediately when temperature is reached, otherwise, it will thicken into solid custard.

6. Pour mixture through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, rum, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

To Serve: Pour cold eggnog into glasses. Whip cream to soft peaks, put a dollop on top of the eggnog. At this stage I grated the fresh nutmeg I received from Grenada Tourism over the whipped cream. Whole nutmeg can also be found in most specialty stores, but why not get it right from the source and enjoy a lovely holiday in Grenada at the same time? Hope you enjoy the eggnog as much as I did!

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