Back by popular demand, I am re-posting my recipe for my special Christmas Eggnog. My recipe mixes Dark Rum and Canadian Whisky with Eggs, Whipped Cream, Whole Milk and Christmas Spices. This year my chosen spirits are the very flavourful tiki rum Lemonhart Original Demerara, and the classic Canadian whisky, Canadian Club Premium. This recipe of mine does require a baker’s touch get everything just right; but the results are so good that if you serve this eggnog on Christmas Eve, you will have all of your family begging for seconds.
Arctic Wolf’s Christmas Eggnog
(Four serving recipe)
3 Eggs (room temperature with the yolk and whites separated)
3/8 cup White Sugar (for the yolks)
3 tablespoons White Sugar (for the whites)
1/4 teaspoon Vanilla
a touch Ground Cloves (1/16 tsp)
a pinch of Grated Nutmeg (1/8 tsp)
a dash of Ground Cinnamon (3/16 tsp)
1 1/2 cups Whipping Cream (chilled)
1 cup Whole Milk
1/2 cup Dark Rum (Lemonhart Original Dark Rum)
2/3 cup Canadian Whisky (Canadian Club Premium)
Start with the Egg Yolks
Separate your egg yolks and your egg whites in two separate bowls
Whisk the first amount of sugar and the vanilla into the egg yolks
Add a touch of ground cloves, a pinch of nutmeg, and a dash of cinnamon into the yolk bowl
Add the cream, the milk and the rum and the whisky
Make sure everything is mixed thoroughly
Next the Egg Whites
This is where a baker’s touch is necessary
Beat the egg whites until they form soft peaks (3-4 minutes)
Add the second amount of sugar slowly during this beating process.
Then we Combine
Gently and with large circular motions blend the egg white mixture into the yolk mixture, trying to keep things as ‘poofy’ as possible
Gently spoon the mixture into your serving cups
Sprinkle a little left over spice on the top of each glass, and enjoy with your favourite Christmas chocolates!
Merry Christmas Everyone!