Share these special holiday moments with an extra-special eggnog recipe. This Eggnog with Saffron and Rosewater tastes just like decadent Persian ice cream!
The holiday season is upon us and every moment is extra special. I always try to take a step back from the mayhem to relish in the happy noise and chaos that fills my house. The Professor is in 8th grade, with high school looming in the future. I hold this growing giant tightly and recall Christmas memories.
Like when he was barely 2 years old and he burst into tears of terror thinking some big fat man in a red suit was going to be in his house while he slept. He now winks and smiles at me when there is talk about Santa around the younger siblings. I just want to hold on to the magic a little longer.
Our Christmas tree is filled with these magical memories. There are ornaments made during preschool days through today. Lots of tiny treasures with their young faces or handprints blazed across the front.
I used to have visions of a magazine cover Christmas tree where everything matched. But after collecting these lovelies for the past 13 years, I love my bohemian collection of mismatched madness.
During the holidays, around the world we collectively cherish our loved ones, help those in need and pass on traditions and customs to the next generation. I am not a Christian, but I adore the spirit of the holidays this time of year.
Weaving Persian culture and flavor into Western traditions is one of my passions. I want to show my children to not only remember where their family came from, but to also love and respect where they are now. In a way, this eggnog recipe is a prime example of what I believe in.
Eggnog is a traditionally Western concoction, believed to have originated in England. I added a bit of Persian twist with my eggnog. Well, my inspiration came from my husband who suggested this! This Eggnog with Saffron and Rosewater tastes just like melted Persian ice cream.
Two cultures merged into one. It’s a beautiful thing.
- ¼ tsp crushed saffron
- 1 TBS hot water
- 4 pasteurized eggs
- ½ cup granulated sugar
- 1 ½ cup heavy cream
- ½ cup whole milk
- ⅔ cup brandy
- 2 tsp rose water
- 3 TBS finely chopped pistachios
- 1 tsp crushed dried rose petals
- In a small bowl, combine saffron and hot water and let steep 10 minutes until use.
- Separate eggs yolks and egg whites.
- Using an electric mixer or stand mixer, beat egg yolks and sugar until pale yellow and thick.
- Stir in heavy cream, milk, brandy and rose water with the egg yolk mixture.
- Add saffron water to the cream mixture.
- In a separate bowl, whisk egg whites until soft peaks form. Stir egg whites into the cream mixture.
- Chill egg nog until ready to serve.
- Garnish glasses of egg nog with chopped pistachios and crushed rose petals.
Serving Size:1 cup
Amount Per Serving: Calories: 397Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 193mgSodium: 92mgCarbohydrates: 21gFiber: 0gSugar: 20gProtein: 7g
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