Looking to elevate your holiday celebrations? This saffron-spiked eggnog is a decadent blend of creamy richness, warm spices, and the golden allure of saffron. Whether you’re hosting a cozy gathering or simply treating yourself, this festive drink is sure to impress. It’s easy to make, utterly indulgent, and perfect for sipping by the fire.
Serves: 6-8
Ingredients
- 1 ½ cups whole milk
- 1 cup heavy cream
- ½ teaspoon saffron threads
- 4 large eggs (separated)
- ⅓ cup granulated sugar (divided into 2 portions)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg (plus extra for garnish)
- ½ teaspoon ground cinnamon
- ½ cup rum, brandy, or bourbon (optional)
- Pinch of salt
Instructions
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Infuse the Milk and Cream with Saffron
- In a medium saucepan, heat the milk and cream over medium-low heat until warm but not boiling.
- Stir in the saffron threads, remove from heat, and let it steep for 10-15 minutes. The milk will take on a golden hue.
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Whisk the Egg Yolks and Sugar
- In a large bowl, whisk the egg yolks with half the sugar until thick and pale yellow. Gradually add the warm saffron-infused milk mixture, whisking constantly to avoid curdling.
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Cook the Eggnog Base
- Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly (about 5-7 minutes). Do not let it boil.
- Once thickened, remove from heat and stir in vanilla extract, nutmeg, cinnamon, and optional liquor. Transfer to a bowl and let it cool in the refrigerator for at least 2 hours.
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Beat the Egg Whites
- Using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
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Combine and Serve
- Gently fold the whipped egg whites into the chilled eggnog base for a light and fluffy texture.
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Garnish and Enjoy
- Pour into glasses, sprinkle with ground nutmeg, and optionally add a cinnamon stick for garnish.
