My new employer just had its Christmas party and one of the events was an eggnog-off. Participants had to bring in eggnog (preferably but not necessarily alcoholic). So of course I had to take part even though I’m not really a big fan of eggnog. The only eggnog I’ve had that I liked was my chef friend Sharon’s Neggnog (so called because you had to stop drinking when you started calling it neggnog – which didn’t take long).
Coincidentally, a friend had a tree-trimming party and a Trinidadian Ponch de Creme was served – now that was some eggnog! So I decided to make my own version as my contribution. Meyer Lemon from the infamous tree instead of lime. Cardamom just because it obviously would go.
It was really good. But it didn’t win – a ‘cocktail’ made from store eggnog, vodka and Kahlua nicknamed the kalashnikov won – hah!
But mine was the best real eggnog.
6 egg yolks
1 bottle high quality dark caribbean rum
1/2 bottle good brandy
3 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cardamom
fine zest of two meyer lemons
8oz sweetened condensed milk
2 quarts heavy cream
I fresh ground the spices but you don’t have to. Put the ground spices and the spirits together in the container you will serve from and let them steep while you get the rest ready. Beat the egg yolks into the cream in a saucepan and slowly heat until over 160 degrees F or until close to boiling (to kill salmonella bacteria). Pour mixture into spirits mixture and stir thoroughly together. Add sweetened condensed milk and lemon zest and mix thoroughly together. Chill and serve.