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Eggnog… It’s a Classic For Any Christmas Party

Eggnog is the perfect holiday party drink, or if you’re like me, it’s the perfect anytime drink.  I just love how thick and creamy it is, and the combination of pie spices (vanilla, cinnamon, and nutmeg) satisfies my need for a little something sweet.  It tastes a bit like apple pie a la mode after the ice cream melted.  Is there anything more delicious?

When making this, I prefer using dark rum.  It has a wonderfully sweet and spiced flavor that really enhances desserts.  However, if you’re not much of a dark rum fan, try light rum.  It will give you all the kick of dark rum but with a much milder flavor.

Personally, I recommend making this ahead of time and letting the eggnog sit overnight.  This helps give the flavors a chance to come together.  Plus, when you’re hosting a party, it’s nice to have a couple winning recipes in your back pocket you can make the night before.

Of course, if you don’t have time, the eggnog is still going to be wonderful if it only sits for an hour or so before serving.  So, don’t worry if you don’t have the extra time.

Finally, everything needs a little garnish to help it look its best, and eggnog is no different.  I love to keep it classic and use cinnamon.  However, don’t hesitate to experiment with other types of garnishes.  If your taste buds feel like using some chocolate shavings then go with it!  Also, if you wanted to top it off with a little bit of whipped cream, I won’t tell!

Ingredients

2 cups whole milk
3 cloves
½ teaspoon cinnamon
6 egg yolks
¾ cup sugar
1 ¼ cups dark rum
1½ teaspoons vanilla
¼ teaspoon nutmeg
2 cups cream

Directions

In a saucepan over low heat, combine the milk, cloves, and cinnamon.  Slowly bring to a boil.  Once the milk starts to foam up the sides of the saucepan, take off of the heat.

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Anne Shaeffer
Anne Shaefferhttps://www.sulpicechocolat.com/
ANNE Shaeffer is a pastry chef and an accomplished graduate of the French Pastry School in Chicago. She is also the founder of the luxury chocolate company Sulpice Chocolat. Email her your questions or ideas for future columns!

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