15 Minute Chef: Eggnog
Just in time for the New Year, I'm giving a recipe that's very popular with almost everyone I've served it to. I can't remember who gave me this recipe, but it's delicious. It's also extremely potent, so serve it in small glasses. Because it's made with raw eggs, it shouldn't be served to those with compromised immune systems.
Although the eggnog takes less than 15 minutes to make, it needs to chill in the fridge for at least eight hours, to allow the flavours to blend.
6 large eggs, separated
350-450 grams granulated sugar, divided
1 litre whole milk, or more if needed
175ml dark rum
100ml Grand Marnier
¼ tsp fine sea salt
500ml cream, chilled
Freshly ground nutmeg and cinnamon sticks, for serving
- With an electric mixer, whip the egg yolks with 125 grams of sugar until they become thick and pale yellow.
- Stir in the milk, bourbon, rum and Grand Marnier.
- Chill for at least eight hours.
- Whip the egg whites with the salt until frothy. With the mixer on low, gradually add in the remaining sugar. Increase the speed to medium-high.
- Whip the egg whites until they're light and glossy, and form medium peaks.
- Whisk one-third of the egg whites into the egg yolk mixture, then use a rubber spatula to fold in the remaining whites in two additions, trying to maintain as much volume as possible.
- Whip the cream until it forms soft peaks, then gently fold it into the eggnog. If it tastes too strong, dilute with some cold milk.
- Pour the eggnog into glasses and add a cinnamon stick and some freshly grated nutmeg to each portion before serving it.