In Charleston, South Carolina, the place to get eggnog during the holiday season is Magnolia’s. Doubling as dessert, this indulgent holiday drink is brimming with cloves, vanilla bean, cinnamon, nutmeg and cardamom—the perfect combination of sweet and spice. Plus, dark rum gives Magnolias’ eggnog a special twist, along with a dollop of whipped cream.
It’s only “eggnog season” for a few weeks out of the year, and Magnolia’s Pastry Chef Andrea Upchurch offered to share her recipe for folks to sip at home.
4 1⁄2 cups whole milk
3 1⁄2 cups heavy cream
5 each whole cloves
1 vanilla bean (split & scraped)
1 tsp. ground cinnamon
1⁄2 tsp. ground nutmeg
1⁄4 tsp. ground cardamom
1⁄4 tsp. fine sea salt
1 dozen egg yolks
1 1⁄2 cups sugar
2 1⁄4 cups dark rum
Combine milk, cloves, vanilla bean and seeds, cinnamon, nutmeg, cardamom, half of sugar and salt in a saucepan. Heat on medium-low until the mixture comes to a heavy simmer. In a large bowl, whisk together egg yolks and other half of sugar until light and fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture back into saucepan. Cook over medium heat, stirring constantly for approximately 2-3 minutes or until thick. You do not want the mixture to simmer or boil. Strain through a fine mesh strainer. Stir in the heavy cream and rum. Put mixture in a metal container on an ice bath to cool completely. Serves 12.
Recipe and photo courtesy of Magnolia’s.