No holiday event is complete without egg nog, but this is not your ordinary egg nog. It’s got the extra kick of candied bacon, which will “wow” your guests and is guaranteed to get your party started.
What You Need: Whole milk, sugar, almond meal, vanilla extract, cinnamon sticks, eggs, spiced rum, dark brown sugar, ground cinnamon and bacon.
(Spiced rum, bacon, milk, dark brown sugar, cinnamon, almond meal, sugar, cinnamon sticks and eggs, Mexican Egg Nog, photo by: J. Clegg.)
Step One: Combine milk, sugar, almond meal, vanilla extract and cinnamon stick in a large saucepan. Bring the mixture to boil over medium heat.
(Pouring milk into saucepan, Mexican Egg Nog, photo by: J. Clegg.)
(Pouring sugar into saucepan, Mexican Egg Nog, photo by: J. Clegg.)
(Adding almond meal, Egg Nog, photo by: J. Clegg.)
Step Two: In separate bowl, beat egg yolks until thick, light and yellow.
(Mixing eggs, Mexican Egg Nog, photo by: J. Clegg.)
Step Three: Add the eggs to the milk mixture and add the spiced rum. Stir.
(Adding rum to eggs and milk mixture, Mexican Egg Nog, photo by: J. Clegg.)
Step Four: Refrigerate over night. Pour into some high ball glasses. Bake the bacon, place a strip in each glass for garnish and you’ve got yourself some amazing egg nog like you’ve never tasted before. Feliz Navidad!
(Mexican Egg Nog, photo by: J. Clegg.)
Mexican Egg Nog
Not your ordinary egg nog, this recipe’s got the kick of candied bacon.
- 2 cups whole milk
- 1/2 cup sugar
- 1/8 cup almond meal
- 1 tsp vanilla extract
- 1 cinnamon stick
- 6 egg yolks
- 8 ounces spiced rum
- 1/2 cup dark brown sugar
- 1 tsp ground cinnamon
- 12 slices bacon
-
Combine the milk, granulated sugar, almond meal, vanilla extract, and cinnamon stick in a large saucepan. Bring the mixture to a boil over medium heat.
-
Reduce the heat to low and simmer, stirring constantly, for 15 minutes. Remove from heat and let cool to room temperature.
-
In a separate bowl, beat egg yolks until thick and light yellow.
-
Remove the cinnamon stick from the milk mixture. Gradually whisk the egg yolks into the room temperature milk mixture.
-
Return to low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon, about 10 minutes. Remove from heat and allow to cool completely.
-
Add rum to the mixture and stir well.
-
Prepare the candied bacon about 20 minutes before serving. Begin by preheating the oven to 350℉. Line a baking sheet with foil and set a wire rack on top.
-
Combine brown sugar and ground cinnamon in a shallow bowl. Dip bacon in the cinnamon-sugar, and spread the strips evenly on the rack. Bake for 15-20 minutes, or until crispy.
-
Pour the egg nog and garnish with a warm strip of candied bacon. Serve immediately.
