Happy Holidays Hibiscus Eggnog
Spike up your holiday further, with Happy Holidays Hibiscus Eggnog. Skip the tradition and get exotic.
Ingredients
- 1000 ml milk
- 500 ml heavy cream aka whipping cream
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 8 egg yolks large
- 200 g granulated sugar
- ½ tsp. ginger powder
- 50 g dried hibiscus
- 2 tbsp. vanilla extract
- ¾ cup dark rum optional
Instructions
- Add the egg yolks to a large bowl, with the granulated sugar. Whisk for 3 minutes, or until both get light in color.
- In a large saucepan on medium-high, add milk and hibiscus. Heat until it boils, stir occasionally.
- When milk begins to boil, remove from heat. Continuously whisk the egg yolk-sugar, while slowly pouring the hibiscus-milk in it.
- After most of the milk is poured into the bowl, pour the entire mixture back into the saucepan, and whisk on medium-low for 5 minutes.
- After 5 minutes, or when mixture thickens slightly, remove from heat.
- Add the cinnamon, ginger, nutmeg and vanilla, and mix. Strain entire mixture into a bowl. Let sit for a least an hour, or when mixture reaches room temperature.
- In a large mixing bowl, whip the heavy cream, until it reaches soft peaks.
- Add a small amount of the soft whipped cream into the hibiscus bowl, and whisk. After, add the whole hibiscus-milk bowl to the large whipped cream bowl. Whisk everything together. It makes approx. 9 cups.
- Refrigerate for a few hours or overnight before consuming for best results. Stir thoroughly and add alcohol of choice, before serving.
Video
Notes
Whipped heavy cream in the recipe likes to sit at the top when chilled in the refrigerator, so stir or whip eggnog before serving/consuming.
Best to add dark rum, or any other alcohol before serving.