Eggnog with Saffron and Rosewater

Eggnog with Saffron and Rosewater

INGREDIENTS

  • ¼  tsp saffron, crushed
  • 1 TBS water, hot
  • 4 eggs, pasteurized
  • ½ cup granulated sugar
  • 1 ½ cup heavy cream
  • ½ cup milk, whole
  • 2/3 cup brandy
  • 2 tsp rose water
  • 1 tsp crushed rose petals, dried

DIRECTIONS 

  1. In a small bowl, combine and reserve 1/4 tsp crushed saffron, and 1 TBS hot water.
  2. Separate yolks and whites from 4 eggs.
  3. Using an electric mixer or stand mixer, beat egg yolks until pale yellow and thick with 1/2 cup granulated sugar.
  4. Stir in with the egg yolk mixture: 1 1/2 cup heavy cream, 1/2 cup milk, whole, 2/3 cup brandy (optional), 2 tsp rose water.
  5. Add saffron water to the cream mixture.
  6. In a separate bowl, whisk egg whites until soft peaks form. Stir egg whites into the cream mixture.
  7. Chill egg nog until ready to serve.
  8. Garnish glasses of egg nog with 1 tsp crushed dried rose petals, and saffron hairs.