When we want a festive drink for a holiday (or any time, really) Anthony DeSerio is our go-to. In this homemade eggnog (an homage to Prohibition Repeal Day) Anthony separates the yolks and whites and whips them separately, resulting in the freshest tasting nog you’ve ever sprinkled nutmeg over. Made us want to celebrate BOTH the end of Prohibition AND the craft of Anthony DeSerio. Cheers!
ON-DEMAND: Listen to Faith and Anthony talk about this recipe on The Faith Middleton Food Schmooze.
Photo: Isaac Wedin/Flickr, creative commons
Ingredients
- 6 eggs separated
- 3/4 cup sugar divided into 1/2 cup and 1/4 cup
- 32 ounces whole milk
- 16 ounces heavy cream
- 8 ounces quality silver rum (Anthony likes Real McCoy 3-yr)
- 4 ounces Aged Rum (Anthony likes Real McCoy 5-yr)
- freshly grated nutmeg for topping
Servings: -10 servings
Instructions
- In a large bowl, beat together the egg yolks and 1/2 cup of sugar until they turn light in color. Stir in the milk and heavy cream. Slowly whisk in both rums. Set aside for 20 minutes to allow the alcohol to “cook” the yolks.
- In a separate bowl, beat the egg whites with the remaining 1/4 cup of sugar until they form soft peaks. Fold the egg whites into the yolk mixture.
- Serve topped with freshly grated nutmeg in punch or teacups.
Can this be made ahead and stored in fridge
Anthony says it’s even better the next day. YES. . .do this!
Yes!
is there an alternative to for tea totalers?
Of course. . .just leave out the rum! If you love coconut milk and a little more spice, here’s another option, a coquito. And yes, you can leave out the rum here, too. It’s just as good. Happy holidays!
We made this for a New Year’s Party and it disappeared in minutes! We substituted Tadonic Straight Bourbon for the silver rum.