This is a full-on egg nog that features a slew of tropical spices, plus rum, sugar, vanilla and candied orange peel. We can only imagine how expensive this beverage would have been in the 1700s. Too much egg nog? Cut the recipe in half. Cheers!
1/4 tsp sel gris
18 Eggs, separated
2 cups Vanilla Sugar
4 1/2 cups Whole milk
12 Allspice berries, crushed
8 Green cardamom pods, crushed
1/2 tsp Nutmeg, freshly grated
3 cups Heavy cream
3 cups rum
1/2 cup Whisky
1/2 cup Allspice liqueur
1 tsp Vanilla extract
Whipped cream to garnish
Candied orange peel to garnish
1. Mix salt into the egg whites; refrigerate.
2. Whisk together egg yolks and vanilla sugar until smooth. In a pot, scald milk. Whisking constantly, drizzle milk slowly intoyolk mixture until combined.
3. Transfer egg-milk mixture into a medium pot. Add allspice, cardamom and nutmeg to pot. Cook over low heat, stirring constantly,
until it reaches 170F, about 8-10 minutes. Strain. Let sit 1 hour.
4. Into the egg-milk mixture, slowly whisk in cream, rum, whisky, allspice liqueur and vanilla. Chill for at least 3 hours.
5. Beat egg whites until stiff, fold into the chilled egg-milk mixture. Refrigerate 1 hour.
6. Ladle eggnog into serving cups; garnish with a dollop of whipped cream and a candied orange peel.
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