Spanish Eggnog


As I have mentioned my best friend Jenny lives in Madrid. I am the luckiest girl in the world to have her as a best friend. Sometimes I am awake with a random question at 4 am and she is always there with a thoughtful answer. And then again at 6:30 pm I will have another question and she responds within seconds. I am always amazed how she works such long hours. If I was with her I would need a glass of Spanish Eggnog; a little caffeine, protein and rum just to keep up.

  • 8 egg yolks lightly beaten
  • 4 cups whole milk
  • ½ cup sugar
  • 15 roasted coffee beans
  • 1 vanilla bean pod
  • 1 cinnamon stick
  • ½ cup Ron Zacapa Centenario rum
  • ½ cup St George Spirits Firelit Coffee liqueur
  • 1/2 teaspoon ground nutmeg
  • ¼ ground cardamom

Lightly beat all egg yolks. Combine egg yolks, milk, sugar, cinnamon stick and coffee beans. Cook about ten minutes stirring continuously until the liquid is able to coat a metal spoon. Place saucepan in a bowl of ice water for two minutes. Discard cinnamon stick. Remove vanilla bean and carefully take out vanilla bean seeds. Put seeds back into the milk mixture. Pour into a pitcher. Add Zacapa, Firelit Coffee liqueur, nutmeg and cardamom. Stir. Chill for twenty-four hours in the refrigerator.

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