Finally, the weather has level down the temperature and I can finally say that it is cold. In these circumstances, as I have already mentioned in my previous posts, movies, a cozy fireplace and a pleasant company are on top of my to-do-list. Today, I would like to add “eggnog” to the list. This winter beverage often served at Christmas dinners (in the States, definitely not in Greece) is an original drink that everyone should try at least once.
When I first heard about eggnog I was shocked and disgusted by the idea. In fact, my father introduced me to the term which apparently has been popular for quite a while back in the fifties in London, and has been going on since then. At one point, even Mac Donald's (again, in the States) had readymade eggnog!
No people. It’s not eggs scrambled enough to make it liquid, and you don’t find pieces of fried eggs floating in your mug. No, No. Eggnog is creamy, steamy, and tasty; it is not that bad after all as long as it is made at home as the carton eggnog sold are disgusting (i.e: liking eggs obviously is an important prerequisite). What is cool about it is that one can drink it in the morning or in the evening with a touch of whiskey, bourbon or rum.
George W. Washington, the first president of the United States, had eggnog as his primary beverage and we even know his own recipe: “One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry, eggs—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.”
The best recipe I found, and which worked just fine is the one below. Unfortunately, it is not diet-friendly but again, what is during Christmas? Enjoy!
EGGNOG
Yield: 4 servings
GlasswearGlass mugs
ToolsStand mixer
Ingredients
4 eggs, whites and yolks separated
1/3 cup (78 ml) sugar
1/3 cup (78 ml) sugar
2 cups (475 ml) whole milk
1 cup (240 ml) heavy cream
5 ounces (150 ml) bourbon
1 teaspoon (5 ml) freshly grated nutmeg, plus more for garnish
1 teaspoon (5 ml) freshly grated nutmeg, plus more for garnish
Instructions1. Beat the egg yolks in the bowl of a stand mixer for approximately one minute, or until they lighten in color. Slowly mix in the sugar and continue to mix until dissolved.
2. Slowly pour in the milk and cream. Add the bourbon and nutmeg and stir to combine. Transfer mixture to a large serving bowl.
3. Clean out the bowl of the stand mixer.
4. Beat the egg whites in the bowl of the stand mixer until soft peaks form. While the mixer is still on, slowly add another tablespoon of sugar and beat to form stiff peaks.
5. Add the egg whites to the cream mixture and whisk to combine.
6. Serve in glass mugs with a sprinkle of freshly grated nutmeg on top.
2. Slowly pour in the milk and cream. Add the bourbon and nutmeg and stir to combine. Transfer mixture to a large serving bowl.
3. Clean out the bowl of the stand mixer.
4. Beat the egg whites in the bowl of the stand mixer until soft peaks form. While the mixer is still on, slowly add another tablespoon of sugar and beat to form stiff peaks.
5. Add the egg whites to the cream mixture and whisk to combine.
6. Serve in glass mugs with a sprinkle of freshly grated nutmeg on top.
No comments:
Post a Comment