Sunday, December 24, 2017

Eggnog is not for everyone. You either love it or hate it. However, eggnog die-hards argue that those who do not enjoy chugging it have yet to taste the real thing.

While its lineage is contentious most egg-noggers agree it began as posset, a hot milky drink curdled with wine or ale and flavoured with spices. Over time eggs made their way into the mix. Eventually, milk and eggs became expensive commodities and eggnog all but died out.

Nogging became seriously popular again thanks to the colonists in the United States. There were vast tracts of land for cows and chickens and plenty of rum. Even George Washington is known to have written his own eggnog recipe - said to be alcohol-heavy but less detailed about the number of eggs required.

Recipe by: GOLD Restaurant
Serves: 10
Preparation: 20 minutes
Cooking: 5 minutes


8 egg large yolks
1 cup granulated sugar
750 ml full cream milk
500 ml double thick cream
2 t nutmeg, ground or grated
125 ml brandy, bourbon or cognac
125 ml Amarula
1t vanilla essence or paste
Cinnamon sticks (optional)


On a medium to high heat in a medium saucepan, bring milk, cream and vanilla essence or paste, 1 cinnamon stick, and half the nutmeg to a simmer (not quite boiling).
In a large bowl, whisk egg yolks, sugar until completely combined and slightly frothy and put to one side.
Whisk half the milk and cream mixture into the sugar and egg bowl.
Whisk the rest of the milk and cream mixture into the egg yolks.
Transfer the entire mixture back to the pot over a medium heat and stir gently with a wooden spoon for 5 minutes or until slightly thickened and smooth.
Do not let the mixture boil.
Remove your pot from the heat and with a wooden spoon stir in the brandy (bourbon or cognac), Amarula and nutmeg.
Allow it to steep (the liquid to take on the flavours of the spices) and cool uncovered.
Refrigerate 6 hours or overnight.* Serve in small glass tumblers, garnished with a shake of nutmeg and a stick of cinnamon.

To make a child-friendly batch, replace the brandy and Amarula with rum extract. Eggnog can keep in the refrigerator for up to 3 days.
*Egg whites are optional but if you want to add yours, remove from the fridge and bring them to room temperature. Just before serving beat the egg whites in a large bowl until soft peaks form. Gently fold them into the eggnog until combined. Garnish and serve.



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