xraytheenforcer (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
xraytheenforcer) wrote2007-12-02 05:05 pm
xraytheenforcer) wrote2007-12-02 05:05 pm
Heart Attack in a Mug: Homemade Eggnog!
Homemade eggnog is nothing like the stuff you buy in the store. It isn't syrupy carageenan thick -- the thickness comes from whipped cream and stiffly beaten egg whites. The flavor comes from sugar, milk, egg yolks, spices and alcohol. And holy gods, there is a lot of alcohol in properly made eggnog. I mean, we're talking equal amounts of alcohol and milk products in the eggnog. It's stunningly unhealthy, but then again, you can't really drink too much of it at one time.
But goddamn, is it tasty!
But goddamn, is it tasty!
To make 1/2 gallon:
4 eggs, separated
1/2 cup sugar
1 cup brandy/cognac
1/4 cup rum (we used dark rum)
1/2 cup bourbon (can use any whiskey, but I'd avoid the smoky ones)
1 1/4 cup milk
1 1/4 cup whipped cream
Eggnog Base:
Beat egg yolks until light
Let rest 30 minutes
Stir in sugar
Stir in milk
Stir in alcohol
(results are best if you let this base temper overnight in the fridge. Otherwise, let temper for at least an hour. Can add vanilla at this stage, but I don't)
Whip cream (not too stiff)
Whisk into base
Beat egg whites until stiff peaks form
Whisk egg whites into base
Top with nutmeg, mace, ground cloves, whatever you wish. Drink!
4 eggs, separated
1/2 cup sugar
1 cup brandy/cognac
1/4 cup rum (we used dark rum)
1/2 cup bourbon (can use any whiskey, but I'd avoid the smoky ones)
1 1/4 cup milk
1 1/4 cup whipped cream
Eggnog Base:
Beat egg yolks until light
Let rest 30 minutes
Stir in sugar
Stir in milk
Stir in alcohol
(results are best if you let this base temper overnight in the fridge. Otherwise, let temper for at least an hour. Can add vanilla at this stage, but I don't)
Whip cream (not too stiff)
Whisk into base
Beat egg whites until stiff peaks form
Whisk egg whites into base
Top with nutmeg, mace, ground cloves, whatever you wish. Drink!