Eggnog Escapades!

Winter is such a beautiful time of the year!! Despite the fact that the weather in Hyderabad hardly qualifies as winter, for those of us who live here, this is really the best weather of the year. There are lovely chilly nights that provide the perfect excuse to start concocting and consuming the warm cocktails. I make a mean Old Monk Masala Chai which the husbandman loves and Jini adores a hot chocolate spiked with rum! And obviously nothing says Christmas like nursing a cup of eggnog by the fire so we decided to try our hands at making some.

Now I was skeptical because I am not a fan of super sweet drinks but Jini had her heart set on stirring up this festive concoction and not only did we make the eggnog we also ended up making a stunning cake which is a match made in heaven for the boozy eggnog!

First the eggnog

What you need:

• 2 cups milk
• 6 egg yolks
• 3/4 cup sugar
• 1 cup rum or bourbon
• 2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

How we stir:

• Combine milk,  vanilla, and cinnamon in a saucepan, and heat over low heat for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
• Pour hot milk mixture slowly into the eggs and whisk continuously.
• Pour mixture into saucepan and return to heat. Cook over medium heat, stirring constantly for 3 minutes, or until it coats the back of a spoon.
• Add nutmeg and strain. Let cool for about an hour.
• Add rum and enjoy!
• While this eggnog can be had warm or cold, I like it best warm with an additional dusting of cinnamon and Jini likes it with a grating of nutmeg!

It actually becomes better the next day when the spices have had a while to infuse into the cream mixture and the rum is matured and blended in well!

Now the glorious cake that has been created just for us to pour eggnog over and enjoy!

Rum and Raisin Bundt Cake with Eggnog Sabayon

What you need:

• 2/3 cup golden raisins
• 3 tablespoons dark rum
•  3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup cooking oil
• 1 cup castor sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup egg nog

How we stir:

• Preheat oven to 170 deg Celsius.
• Combine raisins and rum in a small bowl; microwave at HIGH for 30 seconds. Cool to room temperature.
• Combine flour and the baking powder, soda and salt in a bowl.
• Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add oil, sugar,and vanilla; beat until light and fluffy.
• Add eggs, 1 at a time, beating well after each addition. Add flour mixture and egg nog alternately to butter mixture, beginning and ending with flour mixture.
• Stir the raisins and the rum into the batter. Pour batter into a 10-cup Bundt pan coated with baking spray and floured well.
• Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes before turning out on a wire rack.
• We pricked holes at the bottom and spooned over 2 additional tablespoons of rum
• Finally we gave it a good brushing with some more rum! Yeah we love our rum!!

Jini strongly feels that the best way to eat this cake is warm in a bowl with a good swirl of eggnog around it. I love it just as is!So go make this cake and believe me it is a Christmas miracle in your mouth!