12/23/16

Eggnog

Eggnog

It wouldn’t feel like winter without a little nog. For centuries, egg-based drinks have been a popular holiday tradition throughout Europe and the Americas, with many cultures creating their own versions. Rompope, the rum-spiked eggnog from Mexico, is the inspiration for our favorite recipe yet. Since eggs, sugar, and spices were once considered to be foods of the upper class, eggnog was often used in toasts to prosperity and good health. Salud!

Eggnog

3/4 cup heavy cream
6 egg yolks
1/2 cup plus 2 tablespoons sugar
1 cup rum
6 egg whites
Ground cinnamon, to taste
Ground anise, to taste
Ground allspice, to taste
Freshly grated nutmeg, to taste
1 cup whole milk
Rum, to taste, for spiking

Whip heavy cream to soft peaks and refrigerate.

Combine egg yolks, 1/2 cup of sugar, and rum in a mixing bowl. Place bowl over a pot of gently simmering water and cook egg yolk mixture while whipping constantly. When mixture becomes satiny, remove from the heat and set aside to cool.

In another mixing bowl, combine egg whites, 2 tablespoons of sugar, cinnamon, anise, allspice, and nutmeg. Whip to soft peaks.

Fold whipped egg white mixture into cooked, cooled egg yolk mixture. Then fold in the whipped cream. Fold in the milk and refrigerate 4 to 6 hours or overnight.

To serve, spike with rum to taste.

Note: By combining some of the hot milk into the yolk mixture first, you are slowly heating the eggs to avoid coagulating or cooking them. This step, called tempering the yolks, is important in egg cookery because after an egg is cooked, there’s no turning back.

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