Ras El Hanout EggNog

Aaron Fish | Fish Food
Servings

4

Prep Time

10 minutes

Cook Time

60 minutes

Cuisine

Modern American

Category

Drink

Classic eggnog gets a fragrant, warming makeover with Spiceology Ras El Hanout β€” cardamom, coriander, and cinnamon weaving through the custard in a way that will make you rethink the holiday drink entirely. This is a slow-stirred, made-from-scratch recipe that rewards the patient cook. Pour it cold, finish with freshly grated nutmeg, and let the season start.

Ras El Hanout EggNog

Ingredients

  • 6 egg yolks
  • 1/3 cup white sugar

  • ΒΌ cup brown sugar

  • 2 cups milk (dealers choice)
  • 1 cup heavy whipping cream
  • 1/8th teaspoon sea salt
  • 1oz sliced fresh ginger

  • ΒΎ teaspoon Spiceology Ras El Hanout Blend

  • Β½ teaspoon vanilla

Directions

  1. Place egg yolks and sugars (brown and white) in a mixing bowl and beat until creamy. Set aside.

  2. Heat milk, cream, salt, ginger, and Ras El Hanout Blend in a saucepot over medium heat until just about to simmer (do NOT boil or continue to simmer).

  3. Remove from heat and slowly pour about 1/3 of the milk mixture, ginger and all, into the egg/sugar mixture while whisking. This is tempering the eggs, if you go too fast you will scramble the yolks and need to start over.

  4. Once the initial 1/3 of the mixture is incorporated, pour the remaining 2/3 in and stir. Pour back into the saucepot, ginger too, and heat over medium heat.

  5. Whisk/stir frequently until thickened (1-2 minutes). Do NOT bring to a simmer or boil. Pour through a strainer and add vanilla. Stir and cool for drinking!

  6. Garnish tips: use fresh nutmeg, ya the real nut! Grade on a micro plane to finish on a glass.
Recipe Products
Blend

Ras el Hanout

Key Ingredients

Cumin, Cinnamon, Allspice, Cayenne