Eggnog is the cold-weather season’s “liquid gold” and every family has a secret recipe. While some has an open secret called “store-bought.” Kidding aside, we are positive that you won’t buy the store-bought version of this Autumn staple after making Spiced Carob Eggnog at home. Smooth, thick and creamy with just the right amount of sweetness, perfect nutmeg flavor and hint of carob. We used brandy on this one but please feel free to use rum, bourbon or whisky.
Spiced Carob Eggnog Recipe
- Separate two eggs, placing yolks in a medium saucepan and reserving egg whites in a small bowl covered in refrigerator until required.
- Add remaining 2 eggs, carob syrup, cream, milk, carob powder, spices and vanilla to the saucepan with yolks, stirring to combine. Place over a medium-low heat, stirring continuously until mixture thickens slightly and coats the back of a wooden spoon. Remove from heat, add brandy stirring to combine. Place in refrigerator overnight to chill or for up to three days.
- To serve, whisk reserved egg whites to a soft peak. Add to eggnog, folding gently to combine. Pour into glasses and sprinkle tops with extra carob powder.