No.005 Spiced Orange Nog
My N°005 Spiced Orange Nog brings all the birds to the yard.
To make awkward eye contact through the window.
This ridiculously indulgent holiday beverage features 1Pt N°005 Cinnamon Spice Blend, which I used to infuse some zing into a dark rum.Teroforma’s sleek 1pt infusion bottle makes this process so easy (not to mention so damned good looking). Then I threw in all the usual noggy suspects: eggs, milk, cream, sugar, plus orange zest and orange liqueur, all topped with a zested whipped dollop of egg whites.
LET'S INFUSE SOME BOOZE. I chose to try out their No.005 Cinnamon Blend because it just felt right for holiday cocktail shenanigans. With a blend of cinnamon, orange zest, apple, rooibos, and ginger, this blend goes great with vodka, rum, or bourbon. But I went rum. Dark Rum.
The infusion process is so quick--just add the packet of infusion blend to the metal infusion basket, pop it in the top of the infusion bottle, pour half a standard bottle of your booze, seal, and wait 4-5 hours. BAM!!! Spiced Rum. Or bourbon. Or whatever tickles your booze fancy.
Now for some eggnog. Because you know how much I love and obsess over my nog.
*ALWAYS EXERCISE COMMON SENSE AND CAUTION WHEN USING RAW EGG PRODUCTS*
Start by separating your eggs: yolks in a medium mixing, whites in another. Cover and refrigerate the whites. Whisk together the yolks and the sugar until the mixture is smooth and creamy. Whisk in milk, cream, rum, orange liqueur, and orange zest until thoroughly combined. Cover and refrigerate mixture 1 to 24 hours (with enough alcohol in it, eggnog can be left in an airtight container to age for several weeks, which will create a thicker, richer beverage. If you are skipping the alcohol, homemade nog must be used within 24 hours).
Before serving, whisk egg whites (if you've aged your nog, you'll need fresh egg whites) until they form stiff peaks. Carefully fold the egg whites into the nog mixture. Serve immediately, dusting the foam on each individual glass of nog with orange zest and garnishing with a dried orange slice.