Best Eggnog Of The Commonwealth Club Recipes

EGGNOG (JOY OF COOKING) RECIPE - (4.5/5)

Steps:

• Beat separately until light in color 12 egg yolks Beat in gradually 1 lb. confectioner's sugar Add very slowly, beating constantly 2 c. dark rum, brandy, bourbon, or rye These liquors form the basis of the "nog", and you may choose one variety or mix to taste; I prefer rum. Let mixture stand covered for 1 hour to dispel the "eggy" taste. Add, beating constantly, 2 to 4 cups of liquor (chosen as above; I use rum) 2 quarts whipping cream 1 cup peach brandy, if desired (I've never added it) Refrigerate covered for 3 hours. Beat until stiff but not dry 8 to 12 egg whites Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste. Yield is about 1 gallon. This is a very rich, high-cholesterol, high-octane eggnog. If you use 4 cups of liquor in the second part, it will be *very* alcoholic; if you only use 2 cups, it will still be pretty strong.

CHEF JOHN'S HOMEMADE EGGNOG

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

THE ORIGINAL EGGNOG

Steps:

• In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
• Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.

EGGNOG OF THE COMMONWEALTH CLUB

Steps:

• Separtate yolks and whites of eggs. In a large bowl, beat thoroughly the yolks of the eggs, then add and mix well the sugar, adding slowly.
• Stir and heat.
• Mixture should be stirred into the whiskey.
• Add cream slowly and mix in thoroughly.
• beat whites of eggs until stiff and mix in thoroughly, then lastly the whipped cream.
• Individuals can sprinkle grated nutmeg to their taste.