Eggnog Recipe Rum Cognac

Aged eggnog makes about 24 servings 12 egg yolks.

Eggnog recipe rum cognac. Check out the recipe in our december issue or at the. Just before serving beat egg whites with an electric mixer until soft peaks form 1 to 2 minutes. Step 2 stir together the milk 1 cup cream and teaspoon nutmeg in a small saucepan.

Stir in the milk heavy cream and your spirit of choice. Aim for a ratio of about 5 to 1 of eggnog to your selected spirit for the best flavor. Of course you can use other brandy or rum even whiskey cinnamon or nutmeg are popular ingredients too.

You want to make it with cognac of course. Place the pot over a large bowl filled with ice water and let cool stirring occasionally until chilled 20 to 30 minutes. Eggnog is a sweet beverage made with milk and cream sugar eggs.

Note that for the flavors to meld age the eggnog in the refrigerator for at least 1 week. Stir in rum bourbon or cognac and remaining 2 cups milk. If you re mixing up a punch bowlful stir together a one quart carton of eggnog with 4 5 shots.

This recipe uses both rum and cognac to emphasize the baking spices and depth of the eggnog as well as light tropical fruit notes. Beat the egg yolks until thick and pale yellow in a medium size bowl with a mixer set to high speed. This recipe is the classic spiked with enough bourbon cognac and rum to make you think about designating a driver before making the first toast.

If you like your eggnog a little more boozy you can also add bourbon though bottles recommends sticking to rum and cognac to preserve the nog s flavors. Serve topped with grated nutmeg. Eggnog is a popular winter beverage especially in north america and uk.