What’s all the fuss about what’s for Christmas dinner? Turkey? Goose? Ham? Who cares? Let’s get down to the real nitty-gritty – what’s to drink? Because let’s be honest, what you’re drinking may be just the thing that gets you through Christmas dinner when you’re sitting next to Uncle Earl. You know Uncle Earl – the one with the bottle top collection who gets weepy talking about his dog Jess who died back in ’79.
So hats off to Chile Trail fan and food blogger Julia Leonard who – in the Christmas spirit – is sharing her recipe for Chile–Spiked Eggnog. It’s nice ‘n spicy – just the thing to put a smile on your face when Uncle Earl gets going.
This is super easy – no separating the eggs. It’s got a nice warm kick but feel free to ratchet up the heat with more chile, because ‘tis the season.
Makes about 4 cups – enough for Ian or Chuck
¾ cup whole milk
¼ cup cream
1 guajillo chile (or other dried chile of your choice)
4 large eggs
3 Tbsp sugar
1 cup- 1 ¼ cup bourbon or rum
Place the milk and cream in a small saucepan with the chile and a few gratings of nutmeg. Pierce the chile or snip off the tip it allows the chile to infuse the cream better. When the mixture begins to simmer, remove from the heat. Leave the chile to steep in the cream for about five minutes. Strain, making sure to smash the chile bits into the sieve to extract as much chile flavor as possible.
While the cream mixture is steeping, crack the eggs and place them in a medium-sized mixing bowl. Beat with an electric handheld mixer until pale yellow and fluffy. Add the sugar and beat further. Check the cream mixture. You should be able to dip your finger in but barely. If it’s not hot enough, zap it in the microwave for a minute. Turn the mixer back on and while going, slowly drizzle the hot cream mixture into the eggs. Pop in the fridge to cool. When ready to serve, add the booze and ladle into glasses. Top with a light dusting of red chile powder.