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Eggnog

Posted By Vera On December 24, 2008 @ 12:33 am In Desserts,Drinks | 12 Comments

Very Merry Christmas to everyone (in case I don’t have time for another pre-christmasy post)! I wish you all stress-free and full of joy holidays!

We’ve already started sipping eggnog, and I suspect I’ll be making at least a couple more batches before the Christmas time. I prefer to make this beverage myself. The flavor of the homemade eggnog is far better and cleaner (no wonder – just read a list of the ingredients on an eggnog carton box); you will see a difference. The whipped egg whites make it air-light what I particularly like. But if you are after a thicker, more store-bought-like consistency, simply omit the whites, reserve them for another use (this is just a perfect amount for a batch of French macaroons). Cin-cin!

The recipe is adapted from Alton Brown.

Makes about 6 cups

Ingredients:

  • 4 large eggs, washed, separated
  • 1/8 tsp (pinch) salt
  • 1/3 cup fine granulated sugar, plus 1 tbsp
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp freshly grated nutmeg
  • 1 ½ oz rum
  • 1 ½ oz brandy

Preparation:

Prepare an ice water bath. In a bowl of the stand mixer, or in a bowl using a hand-held electric beaters, beat the egg yolks and salt until lighten in color. Gradually beat in the 1/3 cup sugar continuing whipping until the mixture is thick and sugar is dissolved. Meanwhile, in a large saucepan, combine the milk, cream, and nutmeg and heat over medium heat just to a boiling point. Temper the yolks by whisking a couple spoonfuls of the hot milk/cream into the yolks. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture. Pour the egg yolk and milk/cream mixture back into the saucepan and place the pan over the medium/low heat whisking continuously until the mixture reaches 170F. Remove from the heat and strain the mixture through a fine-mesh strainer into a bowl. Stir in the rum and brandy. Place the bowl into the ice bath to cool completely, stirring often. Cover with plastic wrap and transfer to the refrigerator to chill well.

In a clean, grease-free bowl, beat the egg whites to soft peaks. Gradually beat in the 1 remaining tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled eggnog base.

You can make the eggnog in advance, simply rewhisk it before serving since the egg whites gather on the top.

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URL to article: http://www.bakingobsession.com/2008/12/24/eggnog/

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[1] Amaretti with Espresso Mascarpone Filling: http://www.bakingobsession.com/2007/10/25/amaretti-with-espresso-mascarpone-filling/

[2] Molasses Spice Cookies: http://www.bakingobsession.com/2007/12/22/molasses-spice-cookies/

[3] Cinnamon Orange Palmiers: http://www.bakingobsession.com/2008/10/12/cinnamon-orange-palmiers/

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