As featured in the food section of The Day…
Each year, I look forward to celebrating the holiday season with egg nog.
In mine, a dusting of chile adds an unexpected heat that is well-balanced by the milk and cream. And dark rum gives it a wonderfully rich caramel flavor. Sit by a fireplace, pour a glass and enjoy!
Eggnog à La Foodie Fatale
12 oz evaporated milk
14 oz sweetened condensed milk
1 cup heavy cream
1 ½ cups whole milk
4 egg yolks
1 tbs granulated sugar
1/4 tsp kosher salt
1 tsp vanilla extract
1 tsp grated nutmeg
1 pinch cinnamon
Dark rum to taste
Ground chili* to taste
*Not to be confused with the “Chile Powder” sold in many supermarkets, which is actually a combination of several different spices. An easy way to create your own ground chile: Pulverize red chile flakes in a spice grinder, food processor or blender
Beat the egg yolks until they lighten in color, about 2 minutes.
Add sugar and beat a minute more.
Set egg mixture aside.
Combine evaporated milk, condensed milk, heavy cream, milk, nutmeg, vanilla, salt and cinnamon in a medium saucepan and heat over medium high heat until the mixture just begins to reach a boil, using a wooden spoon to stir.
Remove saucepan from the heat and very gradually add into the egg mixture. You must do this slowly in order not to “cook” the egg.
Return all to the saucepan and cook over medium heat for 10-12 minutes (when the mixture will thicken slightly), stirring constantly with a wooden spoon.
Remove from the heat, and set in the refrigerator (or outside!) to chill.
Serve straight up or on the rocks, adding dark rum to taste.
Garnish with a small amount of ground chile.