Is there a beverage more connected with Christmas than Egg Nog? This frothy concoction is one of the decadent treats of the holiday season, but rather than picking up a carton of nog at the store this year, try making a homemade batch.
Egg Nog is essentially a custard, similar to a vanilla sauce or ice cream base, made by thickening a mixture of milk and cream with a liaison of egg yolks. This base is then chilled, a meringue is folded in, then the last and most important ingredient, the booze, is added. Traditional Egg Nog is topped with a dash of nutmeg, but Chef Sean Fowler of Mandolin in Raleigh, North Carolina gives his version a North African vibe by incorporating a bit of lemon zest and a Moroccan spice blend into the base for an unexpected but delicious twist.
Moroccan Spiced Eggnog with Black Currants
From Chef Sean Fowler of Mandolin in Raleigh, North Carolina