For this Monthly Mingle, I would like to dedicate a recipe to the only person in France who knew what I was talking about when I told them about egg nog: my friend Christophe.
Not only did he know about egg nog but he had had it, knew how to make it and directed me to a great bar in Paris where I could actually order it! Talk about great beginnings. I couldn't believe my luck. Although Thanksgiving is right up there with Christmas on the list of important American holidays, most French people do not know what it is or else they refer to it as the American Christmas. The idea of egg nog is even more far gone on them.
Some find it revolting but I love egg nog and I particularly love the synthetic cartons of it that show up on grocery store shelves just before the start of the holidays. I think my fondness for it comes from the fact that it is a restricted product. No matter how much you crave it, you just can't buy egg nog in July and no matter how much you love it, it is humanly impossible to drink an entire quart alone. It's all about preserving the myth.
Since, the synthetic real deal isn't available here, this is a great substitute and maybe, just maybe, it outshines its unnaturally yellow American counterpart.
Egg nog for two
1 cup heavy cream
1/2 cup milk
1 egg yolk
1 tablespoon vanilla allspice sugar cane syrup
1 teaspoon sugar (or more if you really like it sweet)
4 dashes cinnamon
1 pinch nutmeg
1 part bourbon
1 part dark rum
In a saucepan warm the milk and cream over medium low heat. Whisk in the egg yolk, cane syrup and sugar. Continue to whisk until milk is scalded. Add nutmeg and cinnamon.
Add bourdon and rum to the cream mixture and mix vigorously.
Serve immediately and enjoy
Note: You can savor an egg nog either warm or cold at the Rosebud in Paris
