Baltimore Eggnog
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
43
Spice
61
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Add all the ingredients, except the garnish, to a shaker and shake
2
Add ice and shake again vigorously
3
Strain into a wine glass and garnish with freshly grated nutmeg
4
Use a paring knife to cut down the center of the vanilla bean pod, being careful to cut through only the top half and not all the way through the pod
5
Open the pod and scrape the vanilla seeds out with the edge of your knife
6
Add the seeds, sugar, and water to a large saucepan over medium heat, but do not boil
7
Slowly stir until the sugar has dissolved
8
Remove the pan from the heat, cover, and let the seeds steep for 15 minutes
9
Strain through a chinois into bottles
10
The syrup will keep for 2 to 3 weeks in the refrigerator