Eggnog internet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | Eggs, separated | |
| ⅓ | cup | Plus 2 tbs superfine sugar |
| 2.00 | cup | Half & half |
| ½ | cup | Heavy cream |
| ½ | cup | Dark rum (meyer's brand suggested) |
| ½ | cup | Either corvoisier cognac or tullamo |
| 1.00 | Pinch of salt | |
| 1.00 | teaspoon | Vanilla extract |
| 1.00 | Fresh nutmeg for grating | |
Directions
1. Whip together the egg yolks and ⅓ c bar (superfine) sugar til sugar dissolves and egg yolks take on a pale lemony colour 2. add half & half and the rum and cognac/whiskey 3. add the vanilla and grate on some fresh nutmeg
4. 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) 5. After two hours, the egg/half&half/coganc mix should become thick 6. 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!) 7. Withe a rubber spatula, gently fold the egg whites into the egg/half& half/liquor mixture until well incorporated. 8. Whip the heavy cream (in a separate bowl, oruse the now empty egg WHITE bowl) till lightly but firmly whipped 9. Fold the heavy cream into the mixture. 10. Place egg nog into a punch bowl, or directly into glass/cs. Grate more FRESH nutmeg on the top and 11. ENJOY!
Helpful hints: (in case i made a mistake on ingredients) 1. 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) 2. The sugar in the recipe can be increased to ½ c if you want to mask the flavour of the alcohol more (or decreased to ¼ c if you want a more potent brew!) 3. 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.
Been years since i made this. It goes down like a milkshake and tastes like one too, but delivers quite a wallop so WATCH OUT! I usuallyl end up folding even a little more Cognac and Irish in at the end.
Formatted for MM by RC