Description
The burnt honey in this recipe shines in this velvety smooth eggnog, the bitter notes balancing the rich flavours and sweetness. Take honey to the point it just starts to smoke, then add the water to stop the cooking.
Ingredients
Units
- 5 egg yolks
- 1 cup cream
- 3 cups whole milk / full fat milk
- 3/4 cup rum (add more to taste)
- 1/4 cup sugar
- 115g / 1/4 cup honey
- 1 tsp vanilla
- 1/4 tsp cinnamon/mixed spice
- pinch of salt
Instructions
- Place the honey in a sauce pan and cook until it just starts to caramelize and smoke.
- Add 60ml of water to the pot to stop the cooking.
- Pour the burnt honey mixture in a bowl and set aside.
- Return the pan to the heat and add the milk and cream.
- In a small bowl, whisk the sugar and egg yolks.
- Gently pour the warm milk mixture a little at a time into the egg yolks, while whisking them constantly to gently warm and temper the eggs.
- Once you have added roughly a cup of milk to the egg yolks, pour the yolk mixture back into the pot.
- Turn the heat to right down low and cook the egg nog, stirring with a rubber spatula until it thickens slightly about 15 minutes. Add the spices, vanilla, rum and a pinch or so of salt.
- The eggnog is now ready to serve and can be served hot, or cold over ice, with a few spoons of your burnt honey added to the bottom of your serving cups. If optin to serve the eggnog cold, pour the mixture into a container and refrigerate until cold.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Category: Festive
- Method: Stovetop
- Cuisine: Christmas
Nutrition
- Serving Size: 1.5L
- Calories: 2169.63kcal
- Sugar: 144.98g
- Sodium: 547.08mg
- Fat: 117.3g
- Saturated Fat: 67.05g
- Unsaturated Fat: 41.68g
- Trans Fat: 0g
- Carbohydrates: 147g
- Fiber: 0.47g
- Protein: 41.39g
- Cholesterol: 1167.21mg