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Spirits of the Season 2013: BlackMask Original Spiced Pacific Rum makes brilliant Egg Nog

By April Neale Dec 9, 2013, 6:09 GMT

Spirits of the Season 2013: BlackMask Original Spiced Pacific Rum makes brilliant Egg Nog

Spirits of the Season 2013 will bring you the hottest new recipes, spirits and wines from the coolest distilleries, vineyards, restaurants and bars all across the globe!

Spirits of the Season 2013 will bring you the hottest new recipes, spirits and wines from the coolest distilleries, vineyards, restaurants and bars all across the globe!

BlackMask Original Spiced Pacific Rum was made for Christmas.

A richly refined rum with hints of chai and spice, vanilla and a rounded finish, this rum was made to dress up egg nog and serve at the holidays. BlackMask is loaded with island spices and dark fruits to create a subtly sweet, warm sensation, that starts on the tongue and works its way through your entire body.

The delicate aromas will reveal intense vanilla, toffee and the merest sensation of cinnamon. Prepare for fresh ripe dark fruits and nutmeg with a subtly sweet, long cocoa finish, it's divine. We made two recipes with this rum that rock the house:

 

Best Eggnog Recipe

For the flavors to meld, age the eggnog in the refrigerator for at least a week.

INGREDIENTS

12 large eggs yolks (reserve the whites)

2 cups granulated sugar

1 liter bourbon

1 quart (4 cups) whole milk

1 cup heavy cream

1/2 cup Cognac or brandy

3/4 cup BlackMask Original Spiced Pacific Rum

Pinch fine salt

To serve:

12 reserved egg whites

1 1/2 cups cold heavy cream

Ice (optional)

Freshly grated nutmeg

INSTRUCTIONS

Place the reserved egg whites in a very clean and airtight container and freeze until the eggnog is ready to serve.

Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.

Add the the remaining ingredients and stir to combine.

Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. Place in the refrigerator for at least 1 week and up to 3 weeks.

To serve:

'Twas the night before serving, you place the frozen egg whites in the refrigerator to slowly thaw.

When ready to serve, let the egg whites come to room temperature.

Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 2 to 3 minutes. Remove to a large punch bowl.

Place the cream in the stand mixer bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes.

Remove to the punch bowl. Stir the eggnog base with a rubber spatula to re-combine, then add it to the punch bowl.

Gently whisk the eggnog together until just combined and no large pockets of whites or cream remain CAVEAT: do not overwhisk or you’ll deflate the eggnog.

Serve in punch cups over ice, if desired, and garnished with grated nutmeg.

 

Easy RumBaba EggNog Cake

1 – 18.25 oz. pudding added yellow cake mix vegetable oil (according to package directions)

2 eggs (according to package directions)

1 tsp fresh grated nutmeg

EggNog, substituted for water (according to package directions)

1/4 cup BlackMask Original Spiced Pacific Rum

Preheat oven to recommended temperature on cake mix package.

Spray sides and bottom of a Bundt pan with vegetable cooking spray, or grease with butter or margarine.

Combine dry cake mix with required oil, eggs and nutmeg. Omit water adding the same amount of EggNog in its place.

Mix and bake according to package instructions. Cool. Pierce all over with fork and drizzle the rum until absorbed. Top with EggNog Glaze.

EggNog Glaze

2 cups confectioners’ sugar

2 Tbsp butter, softened

1 tsp vanilla

3 tsp EggNog

1 TBL BlackMask Original Spiced Pacific Rum

In a medium bowl combine all ingredients, adding enough EggNog for desired consistency.



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