Description
Indian spiced eggnog is a new take on a holiday classic.
Ingredients
Scale
- 12 ounces sweetened condensed milk
- 4 egg yolks
- 1 cup Puerto Rican white rum
- 14 ounces coconut milk
- 1/2 teaspoon cinnamon
- 3/4 teaspoon cardamom powder
- sprinkle of nutmeg
- 2 pinches saffron threads
- 2 tablespoons warm whole milk
- pistachios, chopped for garnish
- extra sprinkling of cinnamon as garnish (optional)
- ice for serving
- sugar to taste
Instructions
- Warm 2 tablespoons of whole milk and then submerge the saffron in it for 10 minutes.
- Put all of the ingredients in the blender, except for the pistachios.
- Blend on high for 3 minutes, until frothy.
- Give a taste and add more sugar accordingly.
- Place in the refrigerator for a minimum of 3 hours before serving.
- Stir the ingredients well before serving.
- Pour the eggnog over ice and garnish with chopped pistachios.
Notes
Must chill for at least 3 hours before serving.
- Prep Time: 12 mins
- Cook Time: 5 mins