WildTale and all three locations of The Flying Pig are offering a special drink for the season, Chef Erik’s homemade egg nog with spiced rum. They infuse the dark rum with real vanilla bean, cinnamon stick, clove, and orange peel.
Ingredients:
- 4 cups Milk
- 5 Clove Pieces
- 2.5 tsp of Vanilla Extract
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- 16 Egg Yolks
- 1.5 cup Sugar
- 2 cup of Half and Half
- 2 cup Heavy Cream
Method:
Combine milk, cream, half and half, nutmeg, cinnamon, cloves, vanilla extract and slowly bring the mixture to a low boil, all on low heat.
In a large bowl whisk the sugar and egg yolks until fluffy. Temper (slowly pour) the hot liquid into the yolk and sugar mixture.
Pour the liquid into a pot and cook on very low heat stirring constantly with a spatula. Cook until desired thickness, do not boil. Strain and cool. Add dark spiced rum and serve.
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Rum
Ingredients:
- Dark rum
- Real vanilla bean
- Cinnamon stick
- Clove
- Orange peel
Method:
Either add contents to rum bottle and take out after five days, or put all ingredients into a container and funnel back into the bottle after five days.
Combine egg nog and rum. Shake it over ice and strain. Serve with a jumbo ice cube, a dash of nutmeg and a cinnamon stick
