Wednesday, December 22, 2010

Eggnog Recipe For The Holidays

Traditional Eggnog Ingredients
  • 12 eggs, separated
  • 6 cups milk
  • 2 cups heavy/ thickened cream (whipping cream)
  • 2 cups bourbon or your choice
  • 11/2 cups sugar
  • 3/4 cup brandy or your choice
  • 2 teaspoons ground nutmeg fresh grated is best
Traditional Eggnog Directions
  • In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
  • Very slowly, add in the bourbon and brandy - just a little at a time.
  • When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
  • 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
  • Stir in 11/2 teaspoons ground nutmeg, the rest is sprinkled on top at serving.
  • In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
  • In yet another bowl, beat the egg whites until stiff peaks form.
  • Gently fold the egg white mixture into the egg yolk mixture.
  • Gently fold the cream into the egg mixture.
  • After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8. 

Note: You do not need to use bourbon or brandy if that is not your poison of choice, some prefer a dark or light rum, and some prefer to omit the alcohol altogether. Of course the traditional offering does usually have a bit of a 'kick'. This drink is so rich, you are not likley to over do it, but as always if in doubt call a cab.
For you calorie counters, a cup of this eggnog served with a Nanaimo Bar, contains zero calories at Christmas time. :^)


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