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Chef Don's
Favorite Drink Recipes
Egg Nog
Yield: 12 Servings
1 qt. Milk
1 cup Confectioner’s Sugar
1 Vanilla Bean, split in half lengthwise and seeds scraped out
12 large Eggs, separated
2 cups Heavy Cream
2 cups Bourbon or Brandy
Fresh Nutmeg, grated for garnish
Chocolate shavings, for garnish
In a large saucepan, combine the milk, 1/2 cup of
the sugar, and vanilla bean and seeds and bring to a gentle boil.
Remove from the heat. In a medium bowl, beat the yolks until pale
yellow and thick, 2 to 3 minutes. Slowly pour in 1 cup of the hot milk,
whisking constantly. Pour the egg yolk mixture into the saucepan with
the hot milk, whisking. Cook over medium heat, stirring constantly with
a heavy wooden spoon, until the mixture thickens enough to coat the
back of a spoon, about 5 minutes. Strain through a fine mesh strainer
into a clean container. Cover with plastic wrap, pressing down against
the surface to keep a skin from forming. Refrigerate until well
chilled, at least 4 hours or overnight. In a large bowl, beat the egg
whites with an electric mixer until soft peaks start to form. Slowly
add 1/4 cup of the sugar and beat until stiff peaks form. In a large
bowl with clean beaters, beat the cream until thick and frothy. Add the
remaining 1/4 cup sugar and beat to soft peaks. In a large punch bowl,
combine the chilled egg yolk mixture and the liquor if desired. Fold in
the sweetened whipped cream, then the egg whites. Refrigerate until
chilled, 30 minutes to 1 hour. To serve, sprinkle nutmeg over the top
and garnish with chocolate shavings. Serve chilled.
The
American Egg Board states: "There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be
contaminated with Salmonella, a bacteria responsible for a type of food
borne illness. Healthy people need to remember that there is a very
small risk (1 in 10,000) and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, sound-shelled,
fresh, grade AA or A eggs."
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