Eggnog, is normally associated with Christmas, and steeped heavily in Rum. This version is a frothy, chilled version, and it’s not nearly as heavy as the Holiday version. It’s also great with, or without Rum. This is different because it’s infused lightly with lemon and cinnamon, giving it a heady aroma. Sneak in a few glasses with friends one afternoon, before temperatures really drop. Spike it for adults, or leave it without for kids. Make it a Spanish afternoon and serve it with spicy Spanish sausage wedges, like morcilla or chorizo, blistering Padron Peppers with Olive oil and Sea Salt, and a wedge of Spanish cheese, like Mahon. Enjoy.
LECHE MERENGADA (SPANISH EGGNOG):
Place 2 and a half cups of Milk, 2 thirds of a cup of sugar, 2 long strips of lemon rind, and a cinnamon stick in a pot. Bring gently to the boil, then reduce and simmer very gently for 20 minutes. (This lets everything infuse). Take off the heat and strain. Beat 4 egg whites with an electronic beater or hand mixer till firm peaks form. Gently pour the strained milk mixture into the beaten egg whites, keeping the beater going, on low, until well combined. Pour into a jug and refrigerate until cold. Serve with a sprinkling of cinnamon on top. Serves 6-8.
I had a wonderful morning shooting with Tara. The plate, that we ended up shooting this on, was sitting comfortably under her thriving rosemary herb plant. Sometimes the best props are found— almost unexpectantly.
(Food concept/styling, & Art Direction: Dimity Jones)
This recipe was adapted from the Cocina Nueva Cookbook, by Jane Lawson. Check out the book here.