Tuesday, December 20, 2011
Eggnog: A Holiday Icon
ponche crema is to Venezuelans. It’s the drink for Thanksgiving, Christmas and New Year’s Eve and, like Venezuelan punch, it’s made of eggs, milk, cream and some kind of spirit. The Venezuelan punch is like liquid custard, the American eggnog is like a batter made of milk, cream and raw eggs and it is seasoned with baking spices.
Like Venezuelan punch, Puerto Rican coquito or Mexican rompope, this is not a drink for vegans or those who are lactose intolerant. This is the real dairy stuff, rich in flavor and in calories too.
Santa Teresa Añejo to make the eggnog we will drink on Christmas Eve.
8 egg yolks
1 cup of sugar
2 cups of milk
2 cups of heavy cream
2 Tsp. of vanilla extract
1 Tsp of freshly ground nutmeg
1 pinch of ground cloves
¾ cup of Ron de Venezuela Santa Teresa Añejo
In the vase of a blender, blend the egg yolks, the sugar and the milk until creamy, at least 2 minutes. Pour this mixture in a non reactive pan and cook it over medium heat, stirring constantly until it thickens, for about 5 minutes, being careful it doesn’t boil. Pour the mixture back in the blender and add the vanilla, cream, nutmeg, cloves and rum. Blend until frothy, about 2 minutes. Pour in a cup with crushed ice and dust with grated nutmeg.