Food Wine Sleep

Ingredients List

3 pcs eggs seperated
90 g (3 oz) granulated sugar
240 ml (8 fl oz) whole milk
360 ml (12 fl oz) heavy cream, split in two batches 2/3 & 1/3
150 ml (5 fl oz) Bourbon whiskey
30 ml (1 fl oz) Cognac or good quality brandy
30 ml (1 fl oz) dark rum
240 ml ( 8 fl oz) vanilla ice cream
Freshly grated nutmeg

Recipe Description

Shortly before Christrmas a guest was asking for Egg nog to be served during her party. It came to me that, even though I had fond memories of egg nog being served at Christmas parties during my time spent in New York, I had never bothered to write down the recipe. So with the help of our bartenders and some of my kitchen staff we started to collect recipes and sample, test and taste them(and in the progress getting pretty tipsy). The recipe below is the result of this research and testing. This recipe is for a chilled egg nog, but egg nog is at times also served warm. Then the drink is done the same way and then gently warmed in a waterbath and brought so to temperature.

Method Description

In a bowl, whisk the egg yolks fluffy until they are thickened and pale yellow.
Gradually add the sugar to the yolks, then under continous beating add the milk and 2/3 of the heavy cream.
Add the rum, Cognac and whiskey to the egg mixture. At this point you mighyt just want to addd 90% of the alcoholic beverages if you want a lighter egg nog. Continue stirring the mixture well for a few more minutes. This process will "cook" the eggs.
The steps above can be done several hours ahead and the mixture can be kept in the refrigerator.
Whip the remaining cream to a soft peak and the egg whites stiff.
Gently fold the whipped cream into the egg mixture, followed by the egg whites and just before serving gently fold in the vanilla ice cream.
Pour into the desired glasses and sprinkle with the freshly grated nutmeg.