Twist on a Classic: Salted Caramel Eggnog
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cinnamon sticks
- ¾ tablespoon pure vanilla extract
- 1 teaspoon grated nutmeg
- 5 eggs
- 2/3 cup white sugar
- ½ cup caramel syrup, plus more to garnish
- 1 tablespoon sea salt, plus more to garnish
- ¾ cup good quality dark rum (optional)
- 2 egg whites for garnish (optional)
- In a large saucepan, combine milk, cream, cinnamon, vanilla, and nutmeg. Bring to the boil over a medium heat. Be careful when bringing to a boil that the milk doesn't boil over the pan. As soon as you see it bubbling, remove from heat. Allow to sit for at least 5-10 minutes to steep. (You want to make sure the milk mixture isn't hot enough to cook the eggs once added. So allow to sit for a little bit off the heat before the next step)
- In a large stand mixer, beat eggs and sugar on medium high/high until fully combined.
- Pour egg mixture into the milk and whisk quickly until fully combined.
- Add caramel, sea salt, and rum (if using). Continue whisking to fully combine.
- When you're ready to serve, beat the egg whites on high until foamy peaks form. (This is optional).
- Pour the eggnog into the glass leaving a bit of room at the top. Top with fluffy egg whites (optional)
- Garnish with nutmeg and caramel sauce.
- Enjoy!