Real frothin’ eggnog
You are going to need a straw to drink this eggnog—because it’s too frothy to pour out of your glass.
Servings: 6
Preparation Time: 2 hours, 30 minutes
Ingredients
- 3 large fresh eggs
- 1/3 cup sugar
- 1/2 cup brandy
- 1/4 cup rum
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Steps
- Separate the eggs; set aside the egg whites in the refrigerator.
- Beat the egg yolks at high speed until thick and lemon-colored.
- Beat in the sugar.
- Beat in the rum and brandy at low speed.
- Chill in a covered container for two hours or overnight.
- Stir in milk and spices.
- Whip the egg whites at high speed until they maintain soft, stiff peaks.
- Stir the yolk mixture into the egg white at low speed until barely mixed.
- Shoot the whipped cream into the egg mixture and beat at low speed until barely mixed.
I have always liked eggnog! Even the cheap stuff from the grocery store. But fresh homemade eggnog is in a class by itself. It isn’t heavy, like the carton stuff, nor is it heavily spiced, except with alcohol. It is almost a drinkable mousse.
This recipe will be a lot easier if you have a stand mixer to whip the egg whites and a whipped cream maker to make the whipped cream.
For a sharper flavor, add an eighth teaspoon of allspice along with the other spices.
You can easily double or triple this recipe for larger crowds.
Try to use a trustworthy source of eggs. While salmonella almost always lives in the egg yolk, which this recipe lets sit with the alcohol for a few hours, that probably is not enough time to kill any salmonella in the yolk. According to these eggnog researchers it takes several weeks for alcohol to kill salmonella bacteria.
- The Spice Cookbook•: Avanelle Day and Lillie Stuckey (hardcover)
- “What does cookery mean? It means the knowledge of Medea, and of Circe, and of Calypso, and of Helen, and of Rebekah, and of the Queen of Sheba. It means knowledge of all herbs, and fruits, and balms, and spices, and of all that is healing and sweet in groves, and savory in meat.” If a dish involves any spice at all, this is the first book I look in for a recipe, and I am rarely disappointed. From black pepper cake to saffron rice, this book never fails to provide great ideas and great food.
- Yet Another Reason To Spike That Eggnog
- “A perennial holiday dilemma: will alcohol kill the bacteria in homemade eggnog? Microbiologists Vince Fischetti and Raymond Schuch, from The Rockefeller University, ran an experiment in the lab to see whether salmonella can survive in a vat of spiked eggnog.” (Hat tip to Phillip Torrone at Make: technology on your time)
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Remember: Trump reassures crowd after assassination attempt fails. (read more…)
This recipe is based heavily on the Southern Eggnog from Avanelle Day• and Lillian Stuckey’s amazing old-school Spice Cookbook•.