Cooking Lesson #711: Uncle Ed’s Festive Eggnog

From the Perspectives’ Holiday Happy Hour Bar

How you doin’? I want to talk about Eggnog—not the store bought stuff—the eggnog you make yourself. It’s really not that hard. Eggnog is a holiday staple that has been gracing glasses for centuries. It’s made of eggs, cream, sugar, spice and a spirit, but within that definition lies a lot of room for experimentation.
 
Eggnog can be consumed hot or cold. Some people make it with bourbon, some with rum, while others choose cognac or sherry or a combination of spirits. Many recipes suggest shaking the ingredients with ice, while others treat the drink more like a baked good, enlisting bowls, whisks and spatulas to whip and combine eggs. There’s not one right way to make Eggnog, but if you’re going to follow someone’s lead, you might as well follow my lead—I’ve been doing this for years.
 
My Eggnog recipe features a split between bourbon and spiced rum. The ingredients are simple—spirits, eggs, sugar, milk and cream—but the procedure requires a few steps. Egg whites and yolks are separated and mixed with the other ingredients, then eventually combined, yielding a fluffy, richer version of the drink.
 
Make a batch for the holidays as a sweet and creamy treat for yourself and your guests. This recipe yields 12 servings, so once the punch bowl is filled, set out cups and a ladle, and then sit back and relax. Your job is done.
 
Prep time:  allow 20 minutes
Yield: 12 servings
 
Ingredients 
6 large, pasteurized eggs, separated (you can buy pasteurized eggs in most grocery stores, or you do it yourself—see the ChefSecret below)
3/4 cup granulated sugar, divided
8 ounces bourbon
4 ounces spiced rum
1 quart whole milk
1 pint heavy cream
Garnish with freshly grated nutmeg and a cinnamon stick
 
Directions

1. In a large bowl, beat together the egg yolks and a 1/2 cup of sugar until the mixture turns light in color.
2. Stir in the bourbon, rum, milk and heavy cream.
3. In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until soft peaks form.
4. Gently fold about one-third of the egg whites into the yolk mixture, reserving the remaining egg whites.
5. Divide the mixture between 12 punch or teacups.
6. Fold more of the egg-white mixture into each cup, if desired.
7. Top each cup with freshly grated nutmeg.

 
                                                        RAW EGG WARNING
                                 Consuming raw and lightly cooked eggs poses a risk of food-borne illness.

 
ChefSecret:  How to Pasteurize Eggs

1. Bring the eggs to room temperature (20 to 30 minutes before pasteurizing).
2. Place the eggs in a saucepan filled with cold water and fitted with a digital thermometer. 
3. Turn on the heat and bring the water up to 140°F.
4. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary.
5. Remove the eggs from hot water and rinse thoroughly with cold water.
6. Store in the refrigerator until needed or use right away.

Special Note:  Jumbo sized eggs require 5 minutes in 140°F water.
 
Quip of the Day:    Q. Why are Christians boycotting eggnog this year?
                                  A. They heard that if you drink it, you become eggnostic.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Cocktail #HappyHour #FestiveEggnog #Eggnog #Bourbon #Rum #MerryChristmas #HappyNewYear #Cheers#Holidays2023 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2023

---