Recipe: Eggnog
Categories: Holidays, Beverages, Alcohol
Yield: 4 Servings
4 Eggs, separated
1/3 c Plus 2 TBs "superfine"
-- sugar
2 c Half & half
1/2 c Heavy cream
1/2 c Dark Rum (Meyer's
-- brand suggested)
1/2 c Either Corvoisier Cognac
-- or Tullamore Dew Irish
-- Whiskey (or any other
-- smooth cognac or
-- bourbon)
Pinch of salt
1 ts Vanilla extract
Fresh nutmeg for grating
- Whip together the egg yolks and 1/3 c bar (superfine) sugar til sugar
dissolves and egg yolks take on a pale lemony colour
- add half & half and the rum and cognac/whiskey
- add the vanilla and grate on some fresh nutmeg
- place this mixture in the refrigerator for up to two hours
(preferably all of these steps have been done in a very clean stainless
steel bowl)
- After two hours, the egg/half&half/coganc mix should become thick
- In a separate stainlees steel bowl whip the reserved egg whites
(which also should have been refrigerated all this time!) till they
become frothy. Add the pinch of salt, continue whipping til soft peaks
form. Sprinkle on the 2 TBs sugar and continue whipping on high speed
til stiffpeaks form. (Do not OVER whip or the egg yolks will break
down!)
- Withe a rubber spatula, gently fold the egg whites into the egg/half&
half/liquor mixture until well incorporated.
- Whip the heavy cream (in a separate bowl, oruse the now empty egg
WHITE bowl) till lightly but firmly whipped
- Fold the heavy cream into the mixture.
- Place egg nog into a punch bowl, or directly into glass/cs. Grate
more FRESH nutmeg on the top if desired.
Helpful hints: (in case i made a mistake on ingredients)
- The original eggyolk/H&H/liquor mix after two hours in frig should be
thick and creamy (a result of the alcohol "cooking" the egg yolks.) IF
it seems TOOO thick (you canstand a spoon in it, e.g, you may need to
add a little more half & half)
- The sugar in the recipe can be increased to 1/2 c if you want to
mask the flavour of the alcohol more (or decreased to 1/4 c if you
want a more potent brew!)
- The real trick is knowing how to properly whip egg whites and how to
properly FOLD them and the heavy cream into the base mixture. You want
to completely incorporated all so you end up with a frothy, airy, almost
"Ambrosial" consistency throughout. Too much folding deflates the egg
whites and turns them back into egg water. Too little folding leaves you
with egg white pockets scattered throughout your drink.
Posted to MM-Recipes Digest by "Phillip Waters" <muddy@ibm.net> on Nov
7, 1998
Have you made God smile today?
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