Frozen Eggnog Pops
Ingredients
Directions
Ingredients
c
heavy cream
Jump
c
whole milk
Jump
4 lg
egg yolks
Jump
c
sugar
Jump
1 tbsp
freshly grated nutmeg
Jump
tsp
kosher salt
Jump
1 tbsp
bourbon
Jump
1 tbsp
dark rum
Jump
Frozen Eggnog Pops

In The New Sugar & Spice, Samantha Seneviratne gives peppercorn and savory spices the spotlight when making desserts. 

In the early sixteenth century, nutmeg became so popular that people in Portugal strung it around their necks and carried graters wherever they went. Not only was it a fashionable sign of wealth, it was also thought to ward off disease. I think we should bring this fashion back. If we had nutmeg on us at all times, eggnog would be practical anytime, too. It’s just too delicious to limit to the winter holidays. A good “nog,” as we call it around our house, can brighten up any day between October and April. As for May to September, that’s what these eggnog pops are for—making the summer merry.

10 pops

These pops make summer merry

  1. Set a fine-mesh sieve over a large liquid measuring cup. Have ready ten 3-ounce ice pop molds and ten ice pop sticks.
  2. In a medium saucepan, whisk together the cream, milk, egg yolks, sugar, nutmeg, and salt; cook over medium heat, stirring constantly, until just thick enough to coat the back of a spoon, 3 to 5 minutes. If you can draw a clear line through the mixture on the back of a wooden spoon that holds, it’s done. Strain the mixture through the sieve into the cup. Stir in the bourbon and rum.
  3. Fill the molds, cover, add sticks, and freeze at least 12 hours. To release the pops, run the bottom of the mold under warm water very briefly.
  4. Serve right away or store individually in small, resealable plastic bags for up to 2 weeks.

Reprinted with permission from The New Sugar and Spice, by Samantha Seneviratne, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

The New Sugar & Spice

SAMANTHA SENEVIRATNE

Book Cover
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