It's All About the Eggnog!

I'm a bit late delivering this recipe to you but it's worth the wait. There is this eggnog from Honduras that is really popular during Christmas time and of course, impossible to get it here unless someone brings it from there. It is by far the best eggnog I've ever had. My goal this Christmas was to re-create that same flavor and texture. It was tough since I had no references other than the memories I have of it.

I don't know if theirs is made with cooked eggs, mine is!  So don't be afraid to try it. After few attempts, I finally came out with this super creamy, I repeat, super creamy recipe. I am so happy with the way it came out, the texture is so silky that stays in your mouth even after you drink it. Although it wasn't exactly the same, it really brought me back and I'm sticking to this recipe.

Since I already was in the eggnog mood, I was also inspired to make a tart, but this is not just any tart. It's a cheesecake eggnog tart so good, I had to make it twice last week. I have a feeling I'll be making it again on New Years Eve, but this time, I'll make individual servings to pass around. 

This year I'm making little chocolate cupcakes wrapped in doilies with a "Happy New Year" tag for my guests to take home. I think it's a cute idea, besides, what a better way to start the new year than with chocolate?  If you would like to download the tag just click HERE!

I hope all of you have a great New Year, filled with love and health! 

Happy New Year!   

Ingredients: 

For the Eggnog:

6 large egg yolks

1 cup heavy cream

1 1/2 cup evaporated milk

1/3 cup sugar plus 2 tablespoon

1/4 teaspoon cinnamon

1 teaspoon vanilla

1/2 teaspoon freshly grated nutmeg

1/2 cup dark rum 

In the bowl of an electric mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and beat until sugar is completely dissolved. Set aside. In a medium saucepan, over medium heat, combine the evaporated milk, heavy cream, cinnamon, vanilla and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and carefully temper the hot mixture into the egg and sugar mixture. Then return everything to the saucepan and cook stirring until mixture thickens, about 8 minutes, do not let the mixture boil! Remove from the heat. Whisking constantly, let it cool over an ice bath. Once cooled, stir in the rum, pour into a serving bowl, and set in the refrigerator to chill, preferably over night.

Eggnog Cheesecake:

For the crust:

8oz Graham crackers

4oz unsalted butter, melted

Preheat the oven to 350 degrees F

Wrap the outside of a 9-inch spring-form pan with 2 layers of heavy-duty foil. For the crust, finely grind the crackers in a food processor. Add the melted butter and process until the crumbs have moistened. Save 1/2 cup of crumbs to sprinkle over the cheesecake later when ready to serve. Press the rest of the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes.

Cool the crust completely on a cooling rack.

For the filling:

2 (8-oz) packages cream cheese, softened

1/4 cup sour cream

3/4 cup sugar

2 whole large eggs

2 large egg yolks

3 tablespoons dark rum

1 teaspoon vanilla

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon

 a pinch salt

Beat the cream cheese, sour cream and sugar until smooth, about 2 minutes. Add rum, vanilla, nutmeg, cinnamon, and salt and mix on medium-high speed until well combined. In a separate bowl, whisk the whole eggs and egg yolks and add it to the mixture. Mix until just combine, about 30 seconds.  Pour filling into the crust, place the cheesecake in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 45 minutes. Let the cheesecake cool completely without cover. Once cooled, cover it and place in the refrigerator for at least 2 hours. Sprinkle with reserved crumbs before serving. 

NOTE: I added 1/2 teaspoon of ground cardamom to the crumbs before sprinkle to cheesecake.