Usually, I would wait until closer to Christmas for a recipe like this, but it is so versatile that I wanted to give you the chance to try it out a few times waaaay before the holiday. By the time Christmas comes, you will be the star of all your holiday parties, thanks to this week’s recipe for Black-Spiced Rum Eggnog by photographer Jen Altman. Jen is one of my favorite artists and a joy to follow on Twitter. I never tire of stories of her three daughters and, of course, her recipes, which we have featured in the past here and here. If anyone has a special eggnog ingredient or tip they’d like to share, chime in! Here’s to a great December! — Kristina
About Jen: Jen Altman is a photographer, stylist, writer and freelance editor. Her background in design and photography have gained a worldwide following through her noted Polaroid blog, Nectar & Light, and her new food blog, Nectar. The 500 limited-edition copies of her self-published title, For the Love of Light: A Tribute to the Art of Polaroid, sold out across the globe in two short months. Photographs from the book were the basis for Chronicle Books’ Polaroid Note Cards. In 2009, Jen styled and photographed Super-Charged Smoothies by Chronicle, published in March 2010. Her work has been featured in publications by Somerset Studio and Small Magazine and seen online at Oprah Magazine and Epicurious.com. She recently moved her family of three young daughters, her husband and a Schnoodle named King Ludwig from Brooklyn, New York, to Asheville, North Carolina.
The full recipe continues after the jump!
Black-Spiced Rum Eggnog
Makes 6–8 servings
Ingredients & Preparation
- 4 cups whole milk
- 1 cup half + half
- 1 cup heavy cream
- 4 oz. black-spiced rum
- 1 tablespoon honey
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
Combine all ingredients in a medium saucepot and bring to a simmer, stirring continuously for about 5 minutes. It’s important to stir regularly to keep the milk from burning or a skin from forming on the top. Turn up the heat, keep stirring until the milk begins to gently boil, then remove from the heat and set aside.
- 6 egg yolks
- 1/4 cup sugar
- 1 teaspoon vanilla
Whisk the egg yolks with the sugar and vanilla in a stand mixer or with an electric mixer until the yolks are glossy and pour in a smooth ribbon. Add a cup of the milk mixture to the yolks and whisk until fully incorporated. Continue adding the milk in one-cup portions to the yolks until they are thoroughly combined. It’s important to do this slowly — called tempering — so the hot milk does not cook the yolks. Once you’re done mixing, place the bowl in the refrigerator to chill for at least one hour.
When the milk and yolk mixture is ready, pull it out of the fridge and set aside.
- 6 egg whites
- 1 tablespoon sugar
Whisk the whites and sugar together until medium peaks form. Add about a quarter of the whites to the yolk and milk mixture and whisk gently until fully incorporated, being careful not to whisk the air out of the whites. Add the remaining whites in three more parts to the yolks and milk. Once fully mixed, refrigerate until thoroughly chilled before serving.
A little extra . . . the perfect topping:
- 1 cup heavy cream
- 1 tablespoon + 1 teaspoon sugar
- 1 tablespoon + 2 teaspoons black-spiced rum
Whisk ingredients together in a chilled mixing bowl until medium peaks form. When serving the eggnog, top with this delicious cream and a dash of nutmeg.
Why Jen Loves This Recipe
What is better than a chill in the air, a warm fire and a cup of eggnog?? It is a quintessential holiday staple. This recipe offers a special little kick with black-spiced rum — our favorite is the Kraken. The label immediately sold me, but the deep, dark complexity of the flavors wed me to this rum forever. However, this recipe can easily be made kid-friendly by omitting the rum. Additionally, you can use it as French toast batter, and we LOVE to pour about three cups of this eggnog in a blender with a couple monstrous scoops of vanilla ice cream to make late-night Eggnog Shakes. It lasts in an air-tight container in the refrigerator for a week and up to two weeks with the rum in it.