Warms you right up…
We love a little cayenne kicker in the always deliciously spiced traditional eggnog. Cayenne pepper’s neutral flavor complements the spiced eggnog with a little heat without altering the hearty and festive taste that everyone loves. It’s a unique spicy twist on a winter classic. Our recipe is “leaded” with bourbon and spiced rum, but a little cayenne works just as well with a virgin eggnog recipe.
Cayenne Spiced Eggnog
- 6 eggs
- 1 quart milk
- 3/4 cup sugar
- 3/4 cup bourbon
- 3/4 cup spiced rum
- 1 pint heavy cream
- 1 teaspoon cayenne pepper powder
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- Separate the eggs yolks from the eggs whites. Whisk the egg yolks in a large bowl - while slowly adding in 1/2 cup sugar - until completely smooth and lightly colored.
- Add in the milk heavy cream, bourbon, spiced rum, and 1/2 teaspoon cayenne pepper powder. Lightly stir.
- Beat the egg whites with the remaining 1/4 cup sugar, until the egg white mixture thickens and reaches the soft peak stage.
- Slowly pour the egg white mix into the heavy cream mix, folding the egg white mix gently until combined.
- Mix the grated nutmeg, cinnamon, and remaining 1/2 teaspoon cayenne powder.
- Ladle a glass of eggnog, then sprinkle a pinch of the nutmeg/cayenne powder on top.
Control the heat by adding more (or removing completely) the cayenne pepper powder in the eggnog itself, keeping only the cayenne in the sprinkling powder.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!