Velvety Maple Eggnog is your go-to festive drink, bringing a sweet twist to the classic holiday treat. Its rich texture and warm spices make it the perfect cozy beverage for any chilly evening.
The backbone of this recipe, eggs, provides the luxurious, creamy base. Granulated sugar sweetens the mix, balancing the spices. Whole milk and heavy cream create that velvety texture we're after. The star, pure maple syrup, infuses a deep, autumnal sweetness. A touch of nutmeg and cinnamon lends warmth and spice, while vanilla extract ties it all together with a soothing note. The dark rum is an optional addition for those looking for a little extra warmth.
This eggnog pairs wonderfully with a slice of spiced gingerbread or a handful of roasted chestnuts. Consider serving it in a mug with a cinnamon stick stirrer for a cozy, rustic vibe.
Begin by whisking together your eggs and sugar in a large mixing bowl. The goal is to achieve a smooth, creamy consistency. Now, in a saucepan, combine your milk, heavy cream, maple syrup, nutmeg, cinnamon, and vanilla extract. Heat this mixture over medium heat, but don’t let it come to a boil—just a gentle simmer will do.
Next, slowly pour the hot milk mixture into the bowl with your egg mixture. As you pour, keep whisking continuously to prevent the eggs from scrambling. Once combined, return everything to the saucepan. Cook this over low heat, stirring constantly. You're looking for a slight thickening, which should take around five minutes. Remove from heat and stir in the dark rum if you’re using it.
Now, patience is key. Chill the eggnog in the refrigerator for at least two hours. This allows the flavors to meld beautifully. When you’re ready to serve, top with a generous dollop of whipped cream and a cinnamon stick for that extra festive touch.
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