Homemade Eggnog with Honey

Naturally sweetened with honey and fueled by Bermudan rum, this eggnog puts the buzz in buzzed. So, this December skip the storebought and make this festive cocktail at home.

Homemade Eggnog with Honey
(eggs, cream, rum + honey)
Serves 6 to 8
 
What you need:

4 large eggs, separated
1/3 cup Savannah Bee Company Honey (we used Savannah Bee Company Honey)
2 cups whole milk 
1 cup heavy cream
1/2 cup Gosslings Black Seal Rum
1 teaspoon vanilla paste (or use vanilla extract)
2 teaspoons freshly grated nutmeg, plus more for garnish

What to do:

1. Wash Up!

2. Beat the egg yolks and sugar: Place the egg yolks in the bowl of a heavy-duty mixer fitted with the whisk attachment. Beat just until the egg yolks begin to lighten in color. Gradually add the honey and beat until thick and light. Whisk in the milk, cream, rum, vanilla, and nutmeg. Set aside.

3. Whip egg whites: Beat the egg whites in a large bowl until they reach stiff peaks.

4. Finish Eggnog: Fold the egg whites into the egg yolk mixture. Refrigerate for 30 minutes, and stir again before serving.

To Serve: Divide the eggnog between small cups, and garnish with freshly grated nutmeg.

Pro Tip: Not a dark rum fan? First…why? Second, substitute bourbon.

Table Talk: Would you rather have your art hung in a museum or your portrait hung in a gallery?

happy bees. happy earth.