Pistachio Eggnog

INSTRUCTIONS

• 1
  Grind the pistachios into a fine powder and add them to half of the milk and 50 ml of cream. Let it sit for about 30 minutes. Then strain the mixture through a fine sieve or cloth to remove small pieces. This will give us pistachio milk, which will be the base of our liqueur.
• 2
  In a bowl, beat the egg yolks with sugar until light and fluffy. Mix the pistachio milk with the remaining regular milk and heat in a pot over medium heat. Once the milk is hot but not boiling, gradually pour it into the beaten egg yolks while stirring constantly.
• 3
  Return the entire mixture to the pot and heat over low temperature until it thickens. Ensure the mixture does not boil, or the egg yolks will curdle. Once the consistency is smooth and creamy, remove the pot from the heat and let the mixture cool.
• 4
  Add the remaining cream and rum to the cooled mixture. If you want to enhance the color or flavor, you can add a teaspoon of pistachio paste. Mix everything thoroughly or briefly blend with an immersion blender to make the liqueur perfectly smooth. Then strain it 2-3 more times through a fine sieve.
• 5
  Pour the finished liqueur into a clean bottle and let it rest in the refrigerator for at least 24 hours to allow the flavors to meld.