2021: Flavor of India
in Likeness, But Singular in Character
There’s a particular likeness between eggnog and many milk-based Indian specialties, from drinks to desserts. The classic eggnog trifecta of nutmeg, cinnamon and cloves finds its parallel in the saffron and cardamom of many Indian confections. Both, an aromatic feast and indulgence of creamy sweetness layered with warm spices.
Yet for all of their kinship, the flavors are distinct in their origins.
Raegan Iacometti, manager of Flavor of India, drew on this connection for her own eggnog recipe, celebrating a taste, unmistakably of the subcontinent.
By design, for Dry Land’s 2021 winning eggnog, it is these two spices which depart from a more minimalistic version— and yet it is precisely these spices which make it anything but minimal.
Just a pinch of Saffron, like little threads of golden silk, is all it takes to envelope the mixture in an earthy, almost indefinable character. Together, with cardamom, it strikes a delicate balance between sweet and savory— even more so than a traditional eggnog.
At the restaurant, ground cardamom is a staple in their desserts, which is why she felt it should be at the forefront in flavor; mirroring the role nutmeg plays in a classic eggnog.
For Raegan, what resonated most with people is that each sip is a mosaic of familiarity, tradition, culture, yet something entirely its own.
Flavor of India's Winning 2021 Egg Nog Recipe
Ingredients:
- 6 Eggs
- 3/4 Cups Sugar
- 2 Cups Heavy Cream
- 1 Cup Milk
- 1 Cup Rum
- 1 Heaping Tablespoon Vanilla Extract
- 1 & 1/2 Teaspoon Ground Cardamom Seeds
- Pinch of Saffron
Directions:
-
Infuse the Cream:
Combine milk, cream, saffron, and ground cardamom seeds in a saucepan. Steep over low heat for at least 10 minutes, then chill the mixture. (For a faster chill, you can place it in the freezer until it reaches 40–50°F.) -
Prepare the Egg Base:
Separate the egg yolks and whites. Using a hand mixer, beat the yolks until smooth, then gradually add sugar while continuing to beat until the mixture becomes pale yellow. -
Combine:
Add the chilled cream mixture, vanilla, and rum to the yolk mixture. Blend until smooth. Chill again to about 40°F. -
Whip the Egg Whites:
Just before serving, beat the egg whites (at room temperature) with an electric mixer until soft peaks form. -
Fold and Finish:
Stir the chilled yolk mixture, then gently fold in the beaten egg whites until smooth and well combined. -
Serve:
Stir before pouring (the cardamom likes to settle). Serve in your favorite glass and garnish with freshly cracked cardamom seeds.
