Island in the Net

A personal blog by Khürt Williams, full of inchoate writing on photography, coffee, and geekery.

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Week 51 – West Indian Eggnog

Week 51   West Indian Eggnog, NIKON D40 20121222 2566 960x960

Growing up in the West Indies — St. Vincent, Bequia, Barbados, St. Lucia, Antigua, then back to St. Vincent — I experienced Christmas very differently than the way it is in Central New Jersey[^1]. In the islands I lived in, Christmas trees were always artificial (including face snow! ) and people tended to visit family and friends for drinks and merriment. It was a time for church (Methodist, Anglican, Catholic etc). Other than that, Christmas day was just like any other festive[^2] day in the West Indies — breezy and sunny with the possibility of rum.

Bhavna and her family enjoy[^3] the festive nature of Christmas and this year we are getting together at her sister’s home. My niece, Maya, is the party planner and the dress code is pajamas. We’ve all got the day off anyway so why not? My nephew’s birthday — Rohan — is the 23rd and my father-in-law’s birthday is the 27th so there are other reasons to get together.

Bhavna asked me about West Indian Christmas food and all I could think of was a cloved ham and Punch de Creme[^4]. LOL!

I’m not a big drinker. I enjoy a beer or two during the week and will occasionally drink a cocktail. However, her question got me thinking about what I might contribute culturally. I looked the web for Punch de Creme recipes but they all seemed too involved. I wanted a recipe that would allow me to create single serving quickly and with just a few ingredients. I found a [West Indian Eggnog](http://www.foodrepublic.com/2011/12/16/west-indian-eggnog-recipe) recipe that I think does the trick.

I tweaked the [original recipe](http://www.foodrepublic.com/2011/12/16/west-indian-eggnog-recipe) a bit. Ron Zacapa rum is too fine to use a mixer so I used something cheaper. I picked up some Sailor Jerry Spiced Rum and Planat Cognac VS from [Steele’s Wine Cellar](http://www.steeleswinecellar.com). I didn’t have access to sugar cane syrup but Shoprite has Liquid Sugar in the Raw. I also changed the units of measure to metric. This is the 21st century.

I thoroughly enjoyed the result. The drink was not cloying sweet and the rum and cognac were nicely balanced. The eggnog was not as “spiced” as I had hoped. Perhaps I need to create my own spice mixture. Enjoy.

**Servings**:1
**Ingredients**

* 30 mL [Sailor Jerry Spiced Rum](http://sailorjerry.com/the-rum/)
* 30 mL [Planat Cognac VS](http://www.mtouton.com/products/france/south-west/cognac/620-NV/cognac—planat-cognac-vs)
* 15 mL Liquid Sugar in the Raw
* 22 mL heavy cream
* 1 egg
* 60 g ice

**Directions**:

1. Combine all the ingredients in a blender, and blend for 15 second.
2. Add ice, and blend again for 5 seconds.
3. Pour into you favorite mug.
4. Garnish with a dusting of nutmeg.
5. Drink and be merry.

**Level of Difficulty**: Easy

**Prep Time**: 5 minutes

[^1]: I won’t characterize all of New Jersey or the USA as being the same. Regional cultural differences can be found between the northern and southern end of the state.

[^2]: a festive mood: jolly, merry, joyous, joyful, happy, jovial, lighthearted, cheerful, jubilant, convivial, high-spirited, mirthful, uproarious; celebratory, holiday, carnival; Christmassy; archaic festal.

[^3]: They are Hindus.

[^4]: Punch de Creme is the Trinidad and Tobago version of an eggnog.