Boozy Banana Bread Eggnog
Rich, creamy, and boozy with a hint of banana flavor that actually comes from the rum itself, and gives this eggnog notes of banana bread and vanilla bean. Aging the eggnog for up to 3 months further enhances the flavors.
Yield: about 60 oz or 1.75L (10-12 servings)
Ingredients
- 8 large egg yolks
- 1 ¼ cup / 250 g granulated sugar, preferably organic
- 2 tablespoons / 25 g light brown sugar
- 1 whole vanilla bean, split and seeds removed
- ⅛ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon finely ground nutmeg
- 2 cups / 480 g heavy cream
- 2 cups / 480 g whole milk
- 1 cup / 240 g Jamaican dark rum
- 1 cup / 240 g bourbon
Instructions
- Separate eggs (reserve whites for another use). In a large mixing bowl, combine egg yolks with sugars, vanilla bean seeds, salt, cinnamon and nutmeg. Beat or whisk by hand or with an electric mixture until the mixture lightens in color and falls off the whisk in a solid ribbon.
- Slowly pour in milk, whisking until smoothly incorporated, then do the same with the cream, and then whisk in the rum and bourbon.
- Transfer eggnog to clean lidded glass jars or bottles, along with the seeded vanilla bean pods. Secure lids and store in the fridge for up to 3 months. Give them a gentle shake every so often if you remember.
- Serve chilled, topped with a sprinkle of fresh nutmeg if desired.