This orange spice eggnog is spiced with allspice, cinnamon and clove. The flavor profile gets some reinforcement with the addition of spiced rum and orange liqueur
3-5whole cloves(depending on how much you like clove. You can also leave it out if you want)
5-7whole allspice berries
zest of 1 orange
2whole eggs
3egg yolks
¾cupspiced rum(I used Captain Morgan's)
¼cuporange liqueur(I recommend Cointreau for its pronounced candied orange peel flavor)
8oz1 cup heavy whipping cream
Instructions
Heat milk, the first amount of cream, sugar, salt. spices, and zest over medium heat until very warm. Remove from heat and let steep for 30 minutes. Taste, and decide if you want the spices to steep a bit more or not. Your call. When you like the flavor of your milk base, strain out the spices and the zest and return the milk to the pot. Whisk in the eggs and yolks and heat, whisking constantly until steaming and slightly thickened, 165F on an instant read thermometer. Strain again to get out any stray bits of cooked egg and then stir in the spiced rum and orange liqueur.
Cover and refrigerate for at least 24 hours or up to 3 days.
When ready to serve, whip the second amount of whipping cream to soft peaks and whisk into the eggnog. Serve cold, and garnish with a bit of grated nutmeg. I also sift on a bit of apple pie spice since it contains cinnamon and allspice already.