Eggnog

I made a very successful batch of eggnog last night. I was really happy with it and it seems a lot of other people were too (there were many complements).

I based my recipe on the recipe at: http://256.com/gray/recipes/eggnog/. However I’ve made some significant changes I think so I’m gonna describe my recipe here.

Ingredients:

Eggs	8
Sugar	1 1/8 Cup
Spiced Rum	1 Cup
Whole Milk	2 Cups
Heavy Cream	3 Cups

Instructions:

1. Separate egg whites from yokes into 2 bowls.
2. Add half the sugar (1/2 cup) and then beat egg whites until they make soft mounds. Or beat the eggs and then add the sugar if you prefer.
3. Add half the sugar (1/2 cup + 1/8 cup) and then beat egg yokes or just mix them if you prefer.
4. Gently fold the yokes into the whites again. The direction is important. Add the yokes to the whites.
5. Fold the rum slowly into the eggs. Don’t stir too much as it can make the egg collapse.
6. Fold the milk in.
7. Fold half the cream (1 1/2 cup) into the mix.
8. Whip the other half of the cream so it makes soft mounds.
9. Fold the whipped cream into the mix.
10. Serve in small-ish mugs or glasses with a dash of nutmeg (fresh ground if possible) on top.

Notes:

The rum I used this year is Sailor Jerry Rum (92 proof). Last year I used Captain Morgan (70 proof), but I think the Sailor Jerry is better. Also there is only 1 cup of rum so the increased proof doesn’t increase the alcohol content of the result very much.

Other recipes for eggnog I have seen say to beat the egg whites and cream to make peaks but I think it’s easier and produces better results to just go for mounds because it mixes better with the other ingredients.

Posted in Cooking