Pecan Milk Egg Nog

Rich and creamy, like a boozy milkshake, this egg nog is an elegant holiday treat. Whole milk is swapped for toasted pecan milk, which gives the drink a light brown hue and distinctly nutty creaminess, brightened up by dark rum and zested orange. The milk and the rum base can be made in advance, making this impressive cocktail easy to feature at your holiday gathering.

Serves 8-10

Pecan Milk Egg Nog

3 cups pecan milk, recipe follows

1 cup heavy cream

1 cinnamon stick or 1/4 teaspoon ground cinnamon

1 vanilla bean, split, seeds scraped

1 large piece orange peel

5 large eggs, yolks and whites separated

3/4 cup granulated sugar

3/4 cup dark rum

1/4 cup brandy or cognac

Freshly grated nutmeg, to garnish

Finely grated orange zest, to garnish

In a medium saucepan, combine milk, cream, cinnamon stick, vanilla bean and seeds, and orange peel. Bring to a simmer over medium-low heat. As soon as it reaches a simmer, remove from the heat and allow to steep for about 15 minutes.

In a large bowl or stand mixer, whisk together egg yolks and sugar until light in color and thick ribbons form when the whisk is lifted. Slowly whisk in the warm milk mixture and continue to stir until smooth (discard cinnamon stick, orange peel, and vanilla bean). Stir in rum and cognac. Refrigerate overnight or up to 2 days.

When ready to serve, whip the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold egg whites into the rum mixture until combined. Garnish with freshly grated nutmeg and finely grated orange zest.

Toasted Pecan Milk

Makes 3-4 cups

2 cups pecans

cold water

pinch of sea salt

Toast pecans at 300˚F for 12-15 minutes, until deep brown and fragrant. Let cool completely.

Place pecans in a large bowl or container and cover generously with cold water. Cover and let soak overnight at room temperature. The next day, drain and discard soaking liquid.

Transfer soaked pecans to a high-powered blender and add 4 cups of fresh cold water and a pinch of sea salt. Blend on high until very creamy and smooth, 2-3 minutes. (At this point, if you’d like to add any sweeteners or flavoring, add now and blend 20-30 seconds longer).

Strain milk through a fine mesh sieve lined with 1-2 layers of cheesecloth. Be patient, as this part takes time. Swirl it around or tap on the sieve to help the milk pass, but don’t press on the solids as they may sneak through. Transfer to a glass container and refrigerate for up to 7 days.

Prep Time: 30 minutes, plus overnight soaking and chilling
Cook Time: 30 minutes