Recipe courtesy of
Paola Briseño-González
for
Food Network Kitchen
Recipe courtesy of
Paola Briseño-González
for
Food Network Kitchen
Watch how to make this recipe.
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- Level: Easy
- Total: 1 hr 30 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 4 to 6 servings (about 4 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 8 g
- Cholesterol
- 201 mg
- Sodium
- 524 mg
Consider this rich holiday libation “Mexican eggnog.” In Mexico, it’s often found bottled and in many flavors like vanilla, pine nut or walnut, but it's also easy to make yourself. This recipe is about as classic as it gets. It is pure comfort, with a creamy texture thanks to the tempered egg yolks and a nutty sweetness from the almond extract. A little rum or brandy goes a long way. Serve well chilled and on the rocks for a festive Noche Buena.
- Level: Easy
- Total: 1 hr 30 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 4 to 6 servings (about 4 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 8 g
- Cholesterol
- 201 mg
- Sodium
- 524 mg
Ingredients
Directions
- Combine the milk, sugar, nutmeg, baking soda, allspice and cinnamon in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally and checking to make sure the milk doesn't boil over, until the mixture is slightly reduced and the flavors come together, about 30 minutes.
- Whisk the egg yolks by hand in a large stainless steel or heatproof bowl until well combined. Slowly pour in the milk mixture, whisking. Return the mixture to the saucepan over medium heat. Add the almond extract and 1/4 teaspoon salt and cook until the mixture comes to a boil and starts to thicken, 6 to 8 minutes. Turn off the heat, immediately add the rum or brandy and stir to combine.
- Remove the pan from the heat, discard the cinnamon stick and allspice berries and let cool at room temperature. Refrigerate until chilled. Serve over ice.
