Mexican Egg Nog

This is a traditional Mexican Christmas Egg Nog recipe. I happen to love Egg Nog and any recipe that's made with it. We're having a Tamale Christmas Eve Dinner this year and all of the dishes are Tex - Mex. This Egg Nog is perfect for the menu!

The recipe calls for Blenched Almonds:
Bring a small saucepan of water to a boil.
Place the Almonds in the boiling water.
Drain the, immediately in a Colander.
Rinse with cold water.
Dry them with a paper towel.




5 C Whole Milk
2 C Half and Half
A Pinch of Baking Soda
1/3 C Blanched Almonds
1/2 C Granulated Sugar
A Pinch of Salt
1 - 3" stick of Cinnamon
1 Star Anise
4 Cloves
1 Vanilla Bean, split open.
1/3 tsp Nutmeg
6 Egg Yolks
1/2 C Dark Rum
1/3 C Coconut Rum

In a Stock Pot on medium heat:
Milk
Half and Half
Baking Soda
Cook for 10 minutes, stirring often.

In a Blender:
Almonds
A Bit of the Hot Milk
Blend until smooth.
Return it to the Pot.
Bring to a slight Boil.
Reduce heat to Low.

Add:
Sugar
Salt
Cinnamon
Anise
Cloves
Vanilla Bean
Heat for 3 minutes.

In a large Mixing Bowl:
Egg Yolks
Whisk well until Creamy and Pale Yellow.

Slowly Add:
1 C of the warm Milk
Whisking constantly.
Add this back to the Pot.
Continue cooking for 30 minutes on simmer.

Remove form Heat.
Allow to cool for 10 minutes.
Strain through a fine Sieve into a Serving Pitcher.
Add:
Rum
Coconut Rum
Stir well.
Refrigerate for at least 2 hours before serving.
Garnish each serving with a dusting of Cinnamon and Nutmeg.

Enjoy!
Peace in the Kitchen!