![Orange spice eggnog is a wonderfully bright and flavorful twist on a standard eggnog recipe. Maybe it will help you recall the orange you always found in the toe of your stocking on Christmas morning! Spiced with cinnamon, cloves and allspice and spiked with spiced rum and Cointreau, this is one eggnog that might see you drinking it all year long and not just at Christmas! | pastrychefonline.com]()
‘Tis the Season. For Eggnog!
‘Tis the Season. For Eggnog!I have always been in love with holiday food. As a kid, while I was always happy to be going to visit Ev and Ray in New Jersey for the holidays, I was maybe a bit more excited by the promise of Auntie Ev’s Christmas cookies, including my favorite Angel Slices. As we made the 3-doors-down walk to Queenie and Ivan’s house for the annual Christmas Eve party, our breath pluming in the cold December air, my mind was already racing ahead, up the stairs and around the corner to the dining room table to feast on poppy seed party ham biscuits and cream cheese and red sauce.
A holiday staple in my childhood home from Thanksgiving through the New Year was eggnog. Sweet, creamy, nutmeggy and comforting, I couldn’t get enough. When mom finally brought some home from her grocery shopping trips, we knew that the holiday season had officially begun.
Oddly enough, I was never really a fan of spiked eggnog. I guess I just loved it straight up so much that I thought boozing it up just cut into the creamy goodness. Bless my heart, I was a naive little thing.
Probably about ten or twelve years ago, Julie’s husband Scott began making homemade eggnog every year for the Christmas party they inherited hosting duties from Julie’s parents. And suddenly it dawned on me that shoving booze into eggnog is a very good idea indeed. Shove enough booze into eggnog, and you can age it from one year to the next. I’m not really interested in that, because I’m all about drinking the eggnog as quickly as I can. I can barely wait the 24 hours it takes for the flavors to blend in the fridge.
Orange Spice Eggnog
Since this holiday season seems to be dedicated to all things orange (hello there, No Bake Orange Cranberry Cheesecake Parfaits and Cranberry Fool with Grand Marnier Whipped Cream), I figured I’d try something a bit new with homemade eggnog: orange spice eggnog. I was so pleased with myself for coming up with the idea. Apparently, Martha Stewart’s people had the same idea as me, because when I searched online for “orange spice eggnog” after I had already made mine, what came up but her Orange Spice Eggnog from her latest issue of Martha Stewart Living. Hers brings some heat with peppercorns and fresh ginger and gets spiked with three different kinds of alcohol. It sounds very good. Mine is a bit more straightforward with fewer spices and only two types of alcohol that nicely reinforce the orange spice theme. If you’re feeling like a mysteriously warm and spicy version, do give Martha’s a shot. If you’re looking for brighter orange flavor without a hot and spicy edge, I humbly suggest you try my version of orange spice eggnog.
- 24 oz (3 cups) whole milk
- 8 oz (1 cup) heavy cream
- 7 oz (1 cup) granulated sugar
- ¼ teaspoon kosher salt
- 3 cinnamon sticks
- 3-5 whole cloves (depending on how much you like clove. You can also leave it out if you want)
- 5-7 whole allspice berries
- zest of 1 orange
- 2 whole eggs
- 3 egg yolks
- ¾ cup spiced rum (I used Captain Morgan's)
- ¼ cup orange liqueur (I recommend Cointreau for its pronounced candied orange peel flavor)
- 8 oz (1 cup) heavy whipping cream
- Heat milk, the first amount of cream, sugar, salt. spices, and zest over medium heat until very warm. Remove from heat and let steep for 30 minutes. Taste, and decide if you want the spices to steep a bit more or not. Your call. When you like the flavor of your milk base, strain out the spices and the zest and return the milk to the pot. Whisk in the eggs and yolks and heat, whisking constantly until steaming and slightly thickened, 165F on an instant read thermometer. Strain again to get out any stray bits of cooked egg and then stir in the spiced rum and orange liqueur.
- Cover and refrigerate for at least 24 hours or up to 3 days.
- When ready to serve, whip the second amount of whipping cream to soft peaks and whisk into the eggnog. Serve cold, and garnish with a bit of grated nutmeg. I also sift on a bit of apple pie spice since it contains cinnamon and allspice already.
- Enjoy!
And here’s your cute printable Christmas recipe card. For all three templates, see this post.
Shop This Recipe
It doesn’t take a lot of fancy equipment to make eggnog, but here are some recommendations for serving pieces and a couple of spices you might need to make your orange spice eggnog. These are affiliate links. Thanks for your support!
Thank you for spending some time with me today. May your holiday be full of good cheer and plenty of eggnog!
Take care, and have a lovely day.
The post Orange Spice Eggnog Recipe | #tbtfood appeared first on Jenni Field's Pastry Chef Online.
