Egg nog is typically a Christmas drink in our family. I always make a liter or two with rum, thick heavy cream and the exclusive Tahiti vanilla. It smells so heavenly that I have to remind myself that it does contain alcohol, so I should be careful with the snipping.
For a long time I am planning on baking a cake with lemon and thyme, but my plans fell over every time. I was either on diet, not having time, or simply craving something else, but I promise, I will get around it eventually. Lemon and thyme are a classic combination, they are really meant for each other. Just a little bit of thyme gives a nice punch to the citrus. An ice cold thyme infused lemonade in the summer is a great refreshment, I really recommend you to give it a try, you will not regret it.
For a few days I had a bunch of eggs lying around and I really had not much of a choice today than to either bake something or cook a lovely custard to get rid of them. I was just about to add the usual vanilla to the sauce when I changed my mind and reached for the lemons on the counter instead. As I added the lemon peels to the custard my eyes wondered over to the pot of thyme silently sunbathing in the kitchen window. I through in a few sprigs to the custard too. The sweet sauce would have worked well as a thyme infused lemon custard on a piece of cake, but I rather added a shot of rum and got the most decadent egg nog ever made in my kitchen. I will definitely make an extra bottle for Christmas next to the usual vanilla egg nog for sure.
I have another great news to share. I am so honored to be featured on the Saveur, Sites we love. Thank you so much again! Here you can read the interview with me.
Lemon and thyme infused egg nog
3 egg yolks
300 ml heavy cream
300 ml white rum
Peels of 2 lemon
2 thyme sprigs
Whisk egg yolks, heavy cream and sugar in a sauce pan. Stir continuously over low heat until mixture somewhat thickens (15 minutes). Remove from the heat, add lemon peels and thyme sprigs. Let it cool completely, remove lemon and herb and stir in rum. Let it cool overnight, shake well before serving.