Tuesday, December 25, 2007

Jessica's Eggnog

½ gallon whole milk
1 pint (2 cups) heavy cream
3/4 cups superfine sugar
2 cinnamon sticks
3 whole cloves
6 eggs, separated
1 cup bourbon
1/2 cup dark rum
1/2 cup kahlua
1 tsp vanilla
Freshly grated nutmeg

Place whole milk and 1 cup heavy cream in a large stock pot over medium heat. While it is heating whisk in sugar, cinnamon sticks, and whole cloves; continue whisking over medium heat 6-8 minutes, do not boil. In a separate bowl temper the six egg yolks with the cream mixture; then pour egg mixture into the stock pot and cook over medium heat 6-8 more minutes, until cream mixture begins to thicken. Chill (ice bath or place outside on a cool day). Strain mixture through a fine mesh sieve into a punch bowl; add bourbon, rum, and kahlua to chilled cream mixture

Just before serving, beat egg whites until stiff. Carefully fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.

Serves 12-15 people *Note: The eggnog base can be made one day in advance; beat in the stiff egg whites and whipped cream just before serving.

We enjoyed the brandy soaked fruit cakes as well!


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