Peruvian Homemade Eggnog is simple to make, delicious to drink, and perfect for celebrating the holiday season.
I have to confess, I love eggnog. When it showed up in the grocery stores in the states, I was first in line to buy a carton. I enjoyed it chilled. I drank it in lattes. I ate it in ice cream.
For the majority of the past twelve years, I have been in Peru for Christmas. Can you believe no one has thought to package eggnog to sell at Christmastime. And of course, knowing that it isn’t really the most healthy thing to drink, I just haven’t had any for the past years.
My husband loves cakes based on eggs and I knew he would enjoy an egg-based drink. I thought I was making a common Peruvian holiday drink until I looked into the ingredients a bit further and realize that what I made was essentially homemade eggnog. Peruvian recipes seem to use a lower egg-to-milk ratio than American recipes. But all in all, it was completely delicious.
- 2 egg yolks
- 1/4 cup white sugar, divided
- pinch of salt
- 2 cups whole milk
- 1 teaspoon vanilla
- 1/4 cup golden rum
- 2 egg whites
- ground nutmeg
- In a small saucepan, combine egg yolks with 2 tablespoons of sugar and the salt.
- Cook over medium, stirring constantly until mixture thickens, about 8 minutes. Remove from heat and cool. Stir in vanilla and rum.
- Beat egg whites until they foam. Add 2 tablespoons of sugar, beating until stiff peaks form.
- Pour in cooled milk mixture and fold egg whites in to mix. Chill for at least 4 hours.
- Decorate with ground nutmeg.