Ground Nutmeg – 500g
Ground Nutmeg comes from the hard brown seed of the nutmeg tree which grew native to a few small islands in Indonesia, until it was spread throughout the world in to places like the West Indies and the Caribbean Islands, especially Grenada. Ground Nutmeg has a warm, sweet and spicy flavour which is quite intense, although if used right Ground Nutmeg can give off subtle hints of its punchy flavour.
Ground Nutmeg is most commonly used in sweet dishes and is often used with Cinnamon and Ginger to produce a wonderfully sweet and spicy flavour. As well as being used in desserts Ground Nutmeg can be used in bread, with vegetables, to spice meat, in sausages, with fruit and can even be used in drinks. A Christmas tradition is to grate Nutmeg onto the top of a glass of eggnog.
An Example Eggnog recipe:
- 3 cups (700ml) whole milk
- 1 cup (240ml) heavy or double cream
- 3 cinnamon sticks
- 1 vanilla bean pod, split and seeds removed
- 1 teaspoon freshly grated nutmeg, plus more for garnish
- 5 eggs, separated
- 2/3 (130g) cup granulated sugar
- 3/4 cup (175ml) Bacardi Dark Rum, or bourbon
In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.
In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.
Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.