Serves 8
30 min
Not Your Nana's Nog
Recipe GLPRc5836d95fab3dd
A decadent, boozy eggnog with a deep caramel undertone from demerara syrup, enriched with both egg whites and yolks, and spiked with spiced rum and orange liqueur. This sophisticated holiday drink delivers warmth and complexity with a silky, luxurious texture, finished with a dusting of fresh nutmeg and bright orange zest.
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Ingredients
1 cup demerara sugar
1 cup water
10 egg whites
5 egg yolks
1 cup Creole Shrub orange liqueur
1 cup heavy cream
2 cups spiced rum
Whole nutmeg, for garnish
Orange zest, for garnish
Directions
Combine demerara sugar and water in a small saucepan over medium-high heat. Stir until the sugar dissolves, then let it simmer gently for 3–5 minutes until the syrup slightly thickens. Remove from heat and let cool for 5 minutes.
While the syrup cools, whisk the egg yolks in a large mixing bowl until pale and smooth, about 1–2 minutes. This helps incorporate air and prevents graininess.
Slowly pour the warm demerara syrup into the whisked yolks, whisking constantly to combine. This tempers the yolks and creates a safe, custard-like base. Continue whisking for 1 minute.
Whip the egg whites in a separate, very clean bowl until stiff peaks form, about 3–4 minutes. The whites should be glossy and hold their shape.
Gently fold the whipped egg whites into the yolk mixture in two additions, using a rubber spatula to preserve the airiness. Fold until just combined.
Pour the orange liqueur and spiced rum into the egg mixture, stirring gently until evenly combined.
In a separate bowl, whip the heavy cream until soft peaks form, about 1–2 minutes. Do not overbeat.
Fold the whipped cream into the eggnog mixture until just combined. The texture should be airy, rich, and creamy.
Transfer the eggnog to a serving bowl or pitcher. Serve in chilled glasses and garnish each serving with a light grating of fresh nutmeg and a pinch of orange zest.
