Mexican Eggnog with Candied Bacon

Yield: 3 servings


  • 2 cups whole milk
  • ½ cup granulated sugar
  • ⅛ cup almond meal/flour
  • 1 teaspoons pure vanilla extract
  • 1 cinnamon stick
  • 6 egg yolks
  • 8 ounces spiced rum
  • ½ cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 12 slices center-cut bacon


  • Combine the milk, granulated sugar, almond meal, vanilla extract, and cinnamon stick in a large saucepan. Bring the mixture to a boil over medium heat.
  • Reduce the heat to low and simmer, stirring constantly, for 15 minutes. Remove from heat and let cool to room temperature.
  • In a separate bowl, beat egg yolks until thick and light yellow.
  • Remove the cinnamon stick from the milk mixture. Gradually whisk the egg yolks into the room temperature milk mixture.
  • Return to low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon, about 10 minutes.  Remove from heat and allow to cool completely.
  • Add rum to the mixture and stir well.  
  • Transfer the mixture to a glass jar or other sealable container container, cover tightly, and refrigerate overnight (or up to 2 days) before serving.
  • Prepare the candied bacon about 20 minutes before serving. Begin by preheating the oven to 350℉. Line a baking sheet with foil and set a wire rack on top.
  • Combine brown sugar and ground cinnamon in a shallow bowl. Dip bacon in the cinnamon-sugar, and spread the strips evenly on the rack. Bake for 15-20 minutes, or until crispy.
  • Pour the eggnog evenly between 3 mugs, and garnish with a warm strip of candied bacon. Serve immediately.