Homemade Eggnog Martini


Somehow I missed picking up Eggnog at the Grocery Store this past Christmas.  I found two recipes which I used parts of each recipe.  The reason being that one recipe used pasturized eggs and was not cooked, the other was heated in a saucepan.  I just couldn’t think of eating raw eggs.

4 egg yolks
1/3 cup sugar
2 cups whole milk*
1 cup heavy cream*
1/2 teaspoon of pure vanilla extract
1 1/2 teaspoons of freshly grated nutmeg

In the bowl of stand mixer, mix egg yolks on medium speed.

Slowly add sugar just until well combined. Eggs should be a light yellow colour.

Scrape down sides of bowl as needed.

Put the milk, heavy cream, vanilla, and nutmeg in a saucepan and bring to a bowl over medium heat. Remove from heat. Temper slowly into yolk mixture. Return mixture to pan and cook until 160F. Remove and put in fridge to chill.

Dip a damp martini glass in pre-made icing sugar, then in red and white coloured sugar.

Put 1 oz. rum and 4 oz. eggnog in cocktail shaker. Shake and strain into martini glass.   Enjoy!

Makes 5 servings.

*I used 2% milk and 5% light cream – what I already had in the fridge.

Source:  Alton Brown, http://www.yummly.com, and http://www.number-2-pencil.com