Let’s face it, no holiday festivities are complete without eggnog.
This recipe has been passed down from family to family, through many generations and is courtesy of my aunt Cheryl (that’s her below in the photos) who’s in charge of making it every year around the holidays. This year I urged her to add our Kafe Hawaij and there is no going back. The subtle flavors of cardamom, ginger, cinnamon and clove truly work miraculously with the eggnog and make it even more festive.

Kafe Hawaij Eggnog
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Makes a little over a gallon.

Dozen eggs (pasteurized preferable)
1 1/4 cups sugar
1 3/4 cups rum
1 3/4 cups brandy
1 3/4 cups bourbon
1 quart heavy cream
1 quart whole milk
2 teaspoons of Kafe Hawaij (or Ras El Hanout)

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In a large bowl add a dozen pasteurized eggs and beat with a hand mixer. Beat well, add the sugar and beat it in until well combined. Add the rest of the ingredients and mix well. Pour into a container which can hold over a gallon of eggnog. Let “Meld” for at least 4 days in the refrigerator. Make sure to give your container a good shake every day. Once its ready, pour into a serving pitcher. Sprinkle kafe hawaij on top when serving into glasses.

Few Notes

EGGS
to avoid the risk of foodborne illness I use pasteurized eggs. If you can’t find pasteurized eggs
I would suggest looking on YouTube for Videos showing how to do it (eggs must be cooked at 140 degrees F to kill bacteria such as Salmonella).

SUGAR
This eggnog recipe is not as sweet as other eggnog recipes out there, I would suggest you taste it as you make it and add more sugar to your liking. If you end up wanting to add more sweetness only after it had the chance to meld, make sure to use a liquid sweetener like honey/maple/ agave/date syrup or anything else you prefer.

ALCOHOL
I haven't specified which brands of alcohol you should use, just make sure you use the ‘good stuff’!

KAFE HAWAIJ
The taste of the spice will get stronger as the days goes by. If by the 4th day you feel you want a more pronounced spice taste then add to your taste.