I loathe Christmas. But just as every cloud has a silver lining, there is one truly excellent thing about Christmas: eggnog.
In fairness, eggnog is not exclusively within the Christmas domain. But let’s throw a crappy holiday a bone of redemption. And, anyway, this is really not about Christmas; it’s about eggnog.
This morning, before I was even fully conscious, I had a flash of inspiration: caramel eggnog. In other words, caramelize the sugar (in a syrup) instead of incorporating it raw. The result, pictured above, is superb.
Really, you need a recipe? Damn this season of giving!
For every four glasses of eggnog use roughly:
2 eggs
1/4 cup + 1 T sugar
1-1/2 cups heavy cream
1/2 cup whole milk
1/2 cup dark rum
a hint of vanilla
a dash of nutmegCaramelize the 1/4 cup sugar over medium heat in a heavy pan with 1/4 cup water. When it’s a rich, dark amber, stir-in another 1/4 cup of water (the first will be long-gone) until the caramel is completely dissolved into a syrup. Set aside to cool a bit.
Separate the eggs. Whisk the yolks until pale, then whisk-in the rum, the caramel syrup, the dairy, the accents.
Beat the whites using a hand- or standing mixer, first until softly coherent, then, adding the extra sugar, until stiff but still moist-looking. In other words, don’t beat them so stiff that they become dry and brittle.
Fold the fluffy whites into the rest and you are done.
Garnish with fresh grated nutmeg.
Can not wait to try this!
So glad you reposted this. A proper solstice needs a proper drink.