Thursday, December 8, 2011

Spiked Eggnog





Yields: 6 to 7 cups

Ingredients:

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites

Optional Add in: pinch of ginger, 1 teaspoon vanilla but NEVER Cinnamon, and instead of bourbon, spiced rum can be used


Directions:

  1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color
  2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved
  3. Add the milk, cream, bourbon and nutmeg and stir to combine
  4. Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
  5. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form
  6. Whisk the egg whites into the mixture.
  7. Chill and serve

For cooked Eggnog,  follow procedure below:

  1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color
  2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside
  3. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally
  4. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture
  5. Then return everything to the pot and cook until the mixture reaches 160 degrees F
  6. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill
  7. In a medium mixing bowl, beat the egg whites to soft peaks
  8. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form
  9. Whisk the egg whites into the chilled mixture
  10. Chill before serving
Note: Whip egg white after the mixture cools or you’ll have to whip it twice


Temper: to bring the temperature of the egg mixture up closer to the temperature of the hotter ingredients you will be mixing it with, to prevent the eqq from "scrambling".  e.g.; before adding beaten eggs to a hot mixture, slowly mix in some of the hot mixture bit by bit into the egg to bring it up nearer to the temperature of what it's being added to, then add the warm egg mixture into the entire dish, .this prevents the egg from cooking and solidifying by itself causing it to look like scramble eggs : )


*RAW EGG WARNING*
Use caution when consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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