DRINK OF THE WEEK: Cadiz Tapas & Seafood’s Sean’s Eggnog

Sean's eggnog
Sean’s eggnog

If you’ve ever wondered why some people hate eggnog, look no further than what they think it is. From the most commercial brands to the healthier alternatives found at Whole Foods Market and Trader Joe’s, the pre-packaged stuff is pretty dire and full of odd ingredients such as dipotassium phosphate and soy protein isolate (yum!). It’s thick, a bit too creamy and coats the mouth. If only there was a better way!

Well, of course there is, and by chance one night we swung by Cadiz Tapas & Seafood, 509 State St., on an errand and got to sample Sean Sepulveda’s own eggnog that he had made in batches for a private party.

Mixed with a little whiskey, this nog tasted how we imagined it should: subtle, complex and silky smooth. And that’s because of the eggs. To calm any fears about using eggs, we suggest buying them fresh from a farmers market. The recipe that follows makes a large batch, but you’re having a party, right? It’ll be gone in no time…

1 dozen eggs
15 ounces granulated ultra fine cane sugar
12 ounces manufacturing (heavy) cream
12 ounces whole milk
Cinnamon, to taste
Nutmeg (ground or grated), to taste
Vanilla extract, to taste
Your choice of high proof whiskey or rum

Separate egg yolks and whites into bowls. Beat yolks on high and add 12 ounces sugar while doing so until mix is fluffy. Set aside in fridge. Beat whites on high with 3 ounces of sugar until peaks form. Now add heavy cream and whole milk and beat on low. Slowly mix in egg yolk mixture and continue to beat on low. While beating, add cinnamon, nutmeg and vanilla extract in small amount to taste. The final mix should be thick, yet fluid. The mix can be refrigerated up to a week.

Yield: 3 pints of eggnog Add whiskey or rum to the cocktail glass first. Sepulveda prefers a high proof “hot” rum like Smith & Cross to “cut through the mixture.” Pour in eggnog mix and garnish with powdered nutmeg or a stick of cinnamon.

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