A classic for entertaining this season. Create your own spin on the nog; how about a wee bit of B & B or Grand Marnier, even sans the alcohol, or add a squirt of chocolate syrup for the kids. It’s just another way to celebrate the holiday. Oh, and don’t forget the chestnuts roasting on an open fire. OK, open fire not required.
George Hirsch's Christmas Eggnog
Eggnog
Makes 4 Servings
from chefgeorgehirsch.com
6 egg yolks, save the whites *see below
2 cups milk
2 cups heavy cream
1/2 cup bourbon, or rum
1/4 brandy
1/2 cup pure cane sugar, or Turbinado
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh grated orange rind
Using a mixer with a whip attachment on medium speed; whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.
In double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, orange rind and bring to a boil, stirring occasionally. Remove from heat and combine, while tempering the hot milk-cream mixture into the egg-sugar mixture.
Return all ingredients to double boiler and heat constantly stirring with a spatula until the mixture reaches 160 degrees (well below simmer), eggnog begins to resemble custard.
Remove from the heat, stir in the bourbon, and brandy. Pour into a bowl, cool and refrigerate for at least two-four hours. Best if refrigerated overnight.
Serve in cups with a shaved chocolate, or unsweetened cocoa powder dusted on top.
Optional Toppings: with a dollop of *meringue (made from all the left over egg whites), or ice cream, or whipped cream.
