EGG NOG
This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times)
Provided by Rosie Schaap
Categories cocktails, sauces and gravies
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a saucepan, heat 2 cups milk but don't boil. Turn off the heat.
- In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.
- Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.
- Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.
- In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.
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