Recipe: Homemade Rum Cream vs Egg Nog

The holidays are upon us and I always dream of nothing better than eggnog spiked with rum or whiskey.  We previously made bourbon cream, and rather than simply make a rum cream I found an eggnog recipe from the Magic Butter Machine website.

Here are the two recipes:

Rum Cream

Ingredients
1 (300g) can of sweetened condensed milk
1 1/2 cups rum, I much prefer at least a 5 year rum or a dark rum.  I used Brugal Anejo, but Meyers would be another great option
1 cup whipping cream
2 eggs
2 tablespoons chocolate syrup (make sure it's real chocolate, not flavored)
2 teaspoons vanilla

Directions
1. Mix all ingredients in a blender until smooth
2. Pour into a very clean glass bottle
3. Refrigerate for up to 7 days, the flavors will continue to meld.

Magic Butter Eggnog

Ingredients
3.5 cups of milk (regular, coconut or almond; don't use non-fat)
3/4 Everclear 190 proof alcohol, I improvised and used Goslings 151 proof dark rum
20 grams of pure cane sugar (no substitutes)
6 egg yolks
2 cloves

Directions
1. Place milk and sugar in the machine.
2. Run at 160 degrees for on hour.
3. After done open machine and allow milk to cool completely
4. Add egg yolks, alcohol and cloves
5. Run at no heat for an hour.
6. Strain through mesh filter to remove cloves
7. Let sit for 48 hours, good for up to two weeks.

ResultsBoth of these recipes are super tasty and easy to make.  As with the bourbon cream if you consume within a few hours you can really taste the rum, which is why I chose a rum with a great aged flavor like the Brugal Anejo.  As the days go on the flavors meld and you have a rummy chocolate milkshake which is also amazingly tasty.  The eggnog was fantastic.  I have never made fresh eggnog, and let me tell you, this will put all other eggnog's to shame, especially with the added kick and dark rum flavor of the Goslings 151 proof rum.  Thick and and rich with that velvety texture that only egg yolks can provide.

I would like to declare one of these the winner, but the flavor profiles of both are so different they are both winners.  If you want eggnog and have a Magic Butter Machine you can't lose with their recipe.  If all you have is a blender, surprise your friends at a party with this super easy to make addition to any holiday party!


The Liquorist Blog

Review: Jim Beam White Label and a Whiskey Element

Jim Beam White Label is known to be a smooth, inexpensive easy drinking American Bourbon, to me, this is the perfect test case for a Whiskey Element.

At 24 hours the Signature Whiskey Element starts to add some depth to this Whiskey with elements of caramel, vanilla spice, clove, with a light heat on the palate.  A nice bit of complexity to a straight forward Bourbon.

48 hours brings big changes.  The underlying corn, and other sweet flavors really start to come out along with cinnamon, coconut, toasted oak, and light heat in the mid palate and finish. At this stage Jim Beam White Label really starts to take on most of the major characteristics of a 4 year Bourbon, complete with the heat on the finish.  A splash of water brings out the flavors even more and makes this inexpensive American Bourbon closer to a sipping whiskey. 

Jim Beam White Label and a Whiskey Element


The Liquorist Blog

Recipe: Limoncello in an hour with the Magic Butter Machine

 So a typical limoncello or lemoncello (they both use lemons), is to zest a bunch of lemons, let that sit in high proof alcohol like Everclear, for 2 weeks, 2 parts sugar to one part water simple syrup then wait 2 more week than bottle.  I have a batch of it at home, and it is really tasty.

This week I just got a Magic Butter Machine.  On their website is a recipe for Lemoncello in an hour!

everclear and magic butter machine

Here is their recipe:
Lemoncello
Ingredients:
    7 lemons, juiced and the zest peeled off with a potato peeler
    3 cups Everclear 190 proof liquor (150 proof is ok)
    18 ounces sugar

How to:
    Add all of the ingredients into your MB2 machine and close the top.
    Press the “Temperature” button and set at 160ºF then press the “1 Hour/Oil” button.
    Strain into filter to get out all of the lemon zest.
    Pour into a bottle and store in the fridge.

lemoncello before in magic butter machine

lemoncello ready in an hour

I have to admit I was a bit skeptical but the end result is quite delicious.  Since this recipe includes the juice, the flavor is brighter and fuller than the cello with just the peel.  Being ready in an hour is also quite nice!  I would say test number one on the Magic Butter Machine was a success!

Whiskey Elements on the road, Jarana Blanco Tequila

just dropped the element in

So I just got back from a week at Isle Mujeres, an island a ferry away from Cancun.  Being in Mexico of course, I wanted to drink Tequila.  Of course Jose Quervo is very prominent, but I always look for more local unknown brands.  Here is what I found:

Jarana Blanco 70 proof, 100% agave azul approx $6 USD
A nice light silver tequila with very little burn, lite sweet agave flavor, not the most exciting tequila in the world, but 100% agave so quality if light in flavor.  

Jarana Reposado approx $7 USD
adds some burn, tropical fruitiness, lightly tannic, oak dryness

This was my prime candidate for a Signature Whiskey Element. The Jarana Blanco being my first Tequila with the element and the spirit being lighter in flavor I took a log of notes:

At 4 hours, the tequila gets a real oak funkiness.

At 12 hours the funk starts to mellow and the tequila gets a little burn on the finish, with some vanilla sweetness

48 hours, look at that color!

At 24 hours the oak really presents itself, it is forward but the funk starts to turn into a lighter oak and agave sweetness

At 48 hours, this lower priced tequila takes on a bit of a scotch peaty funk with a grassy feel in the mid palate and finish.  The alcohol heat is very minimal and light on the finish.  The light sweet agave flavor of the original spirit is still present with a caramel on vanilla ice cream fullness and finish.  This tastes completely different than the reposado and, unfortunately, an anejo version could not be found.  The end result is almost more like a Mescal than an anejo tequila.

Both the 24 hour and 48 hour were great in Margarita’s, with the 48 hour version leaving a lasting oakiness which was quite pleasant.  I drank both neat.

The experiment was exceptionally fun especially seeing where the flavor was going in the different stages, one I would recommend anyone repeat.  Always remember to buy tequila that says on the bottle 100% agave, otherwise, you are not really buying tequila. By Mexican law tequila only needs to be 51% agave spirit, the rest is generally flavored grain neutral spirit (that’s industry for vodka).

reposado, 48 hours elements, blanco

Recipe: Mexican Coffee Liqueur with Below Deck Silver Rum

This recipe comes out of one of my favorite books of all time Classic Liqueurs, and is actually the first liqueur I ever made.  Kahlua provides the inspiration here, which most consumers see as just a coffee spirit, but don't really realize there is also chocolate and vanilla in the process.  Using real ingredients makes for an exceptionally tasty treat, and let me tell you, serving this will amaze your friends.  I slightly modified the original recipe and substituted rum for vodka, as in my tests the rum simply blends better being made from sugar.  Also, always use cane sugar, never beet sugar as the flavors change over time with beet.  I have also used fine ground coffee like turkish coffee and coco powder instead of extract, just be prepared for your final product to be a bit murky.  I was so inspired by the rich coffee flavor from this recipe I went on to make Below Deck Coffee Rum. 

Ready in 2 to 4 months.  Makes 1 1/2 quarts.

Recipe
2 cups water
1/4 plus 2 tsp. instant coffee, Mount Hagen is my fav, but Folgers is actually quite good
3 1/2 cups granulated cane sugar
1 vanilla bean split, my fav to buy is here an Amazon
2 3/4 cups Below Deck Silver Rum, Cruzan is my other fav
3/4 cup brandy, E&J is my low cost fav
1/4 tsp. chocolate extract
1 drop red food coloring

Heat water in medium saucepan.  When hot add coffee, and stir until dissolved.  Add sugar and vanilla bean, stirring well to combine.  Bring to a boil, stirring constantly.  Immediately reduce heat so that a very low boil is maintained for 1 minute.  Remove from heat and cool to lukewarm.

Pour rum and brandy into aging container.  Add the cooled coffee mixture and chocolate extract.  Stir well. Cap and let age in a cool dark place for 3 weeks.

After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl.  Repeat until desired clarity is reached.  Stir in food coloring.  Bottle cap and let age an additional 1 to 3 months so the flavors can meld with the sugars.

Drink straight, with some heavy cream, in coffee, try 1 shot bourbon 1/2 shot of this coffee liqueur on ice, try the same combo with a touch of heavy cream.  1 shot vodka, 1/2 shot this coffee liqueur, shake and strain and you have a coffee chocolate martini.  It's very versatile, easy to make and really tasty!