‘Tis the holiday season, and that means it’s time for lots and lots of cocktail parties. While we usually spend more time tending to our finger food than what’s on top of the bar when we’re hosting, there’s nothing like a specialty drink to make your guests extra merry. In today’s prep school video, Phoebe makes a classic eggnog with rum that is sure to get your bells jingling.
From our kitchen, albeit small to yours,
Phoebe and Cara, THE QUARTER-LIFE COOKS
Classic Rum Eggnog
4 eggs, yolks and whites separated
1/2 cup sugar
2 cups milk
2 cinnamon sticks plus more for garnish
1 cup cream
1/2 teaspoon nutmeg
1 teaspoon vanilla
¼ cup rum
In a large bowl, beat egg yolks until they become lighter in color. Beat in the sugar, whisking until fluffy.
Combine the milk and cinnamon sticks, in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.
Temper the eggs by slowly adding a small ladle full of the hot milk mixture into the eggs. Add a tablespoon first, mixing to combine, then stream in the rest while whisking constantly. Pour the egg mixture into the saucepan.
Cook on medium heat (a very very gentle simmer), stirring constantly, until the eggnog begins to thicken slightly, and coats the back of the spoon. Do not allow the mixture to boil, or it will curdle. Remove the pot from the heat and stir in the cream. Let cool slightly in the fridge or freezer (you don’t want the alcohol to burn off)for about 30 minutes. Remove the cinnamon sticks, then mix in the vanilla, nutmeg, and the rum. Place back in the fridge and chill for 30 more minutes.
Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.This creates a layer of foam on the top of your eggnog and makes it extra full-bodied.
Garnish the eggnog with a cinnamon stick, and enjoy!