This year I am going to re-post my favourite recipe for the Christmas Eggnog. This is a simple recipe in terms of ingredients, but it will require a bit of a baker’s touch get it just right. I switched up the Rum and the Whisky in the recipe from last year and found it to be as good as ever.
3 eggs at room temperature, (yolk and whites separated)
3/8 cup sugar (for the yolks)
3 tablespoons sugar (for the whites)
1/4 teaspoon vanilla
a touch fresh ground cloves (About 1/16 of a teaspoon)
a pinch of fresh grated nutmeg (About 1/8 of a teaspoon)
a dash of fresh ground cinnamon (About 3 /16 of a teaspoon)
1 1/2 cups whipping cream, chilled
1 cup whole milk
1/2 cup dark rum ( Mount Gay Gold Eclipse)
2/3 cup Canadian Whisky (Potters Special Old)
Separate your egg yolks and your egg whites in two bowls. Whisk the first amount of sugar and the vanilla into the egg yolks. A a touch of ground cloves, a pinch of nutmeg and a dash of cinnamon into the yolk bowl. Add the cream, the milk and the rum and whisky (for adult consumption only). Make sure everything is mixed thoroughly.
Now the whites
This is where a baker’s touch is necessary.
Beat the egg whites until they form soft peaks (3-4 minutes). Add the second amount of sugar slowly during this beating process.
Now we combine
Gently and with large circular motions blend the egg white mixture into the yolk mixture, trying to keep things as ‘poofy’ as possible.
Sprinkle a little left over spice on the top of each glass, and enjoy with your favourite chocolates!
Merry Christmas Everyone!