Homemade Eggnog Shines at Holiday Gatherings
(Family Features) - For many of us, the holidays aren't complete without a festive mug of creamy eggnog, sprinkled liberally with nutmeg. Today, preparation of this traditional drink usually consists of visiting the local supermarket's dairy section and selecting a pre-made carton of eggnog. But, for hundreds of years, Americans enjoyed their eggnog mixed fresh from milk, cream, sugar, beaten eggs, cinnamon and nutmeg-and, oftentimes, spiked with brandy, whisky, or rum.
Eggnog's roots stretch back to Europe, where milk and wine punches were commonplace. Early Americans imported this tradition, but gave it their own twist by substituting American liquors such as rum, bourbon or even cider. One of the earliest rums available would have been rum made on the Mount Gay Rum Estate in the Barbados; its rum can be traced back to 1703-the earliest documented rum production in history. First President George Washington was reputed to be quite an eggnog fan, devising his own potent concoction including rum, rye whiskey and sherry. Eggnog's popularity soared in Colonial America and continued through the 1800s when it was made in large quantities as a social drink at holiday parties.
Eggnog still remains a popular holiday drink, and is a key member of any holiday drink cast. Making this luscious and creamy drink from scratch, however, will elevate it to star status-and, it's surprisingly easy to do, with common ingredients found in most pantries and fridges. You'll need to make the eggnog base ahead, so don't forget to figure in a little last-minute prep--simply whip the fresh cream and then fold it into the prepared eggnog custard. And don't forget to use a premium spirit for the full traditional flavor. The process by which Mount Gay rums from Barbados are crafted is what sets them apart: the best molasses, a unique double distillation process, aging in Kentucky oak barrels and the art of their "Master-blender". Cheers!
To find more festive food and drink recipes featuring rum, visit http://www.mountgayrum.com.
'Tis the season for first-class entertaining-with first-class ingredients. The warm spice notes in Mount Gay Eclipse Rum will make this year's eggnog especially good.
- 8 large eggs
- 4 egg yolks
- 1 cup granulated sugar
- 5 cups whole milk
- 1 1/2 cups Mount Gay Eclipse Rum
- 1 cup 80° bourbon
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 2 cups whipping cream
- 2 tablespoons superfine sugar
- In a mixing bowl, whisk eggs, yolks and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily, until the mixture reaches 160° to 170°F on an instant-read thermometer. The custard should be thick enough to coat the back of a spoon: If you draw your finger across the back of the spoon, the line will remain distinct, and the custard sauce is done.
- Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla, Mount Gay Eclipse Rum, bourbon and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours, or up to one day.
Makes 16 cups; serves 18 to 20
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