On the Rocks: Eggnog.
No worries, you didn’t wake up to an On the Rocks Wednesday. It is, in fact, Friday and for most of us the last day of work before the Big Day. This special time of year always seems to call for a little extra something. And by something I of course mean alcohol. Maybe it’s the mental stress of this glorious season, or the madness of the malls, or even your blessedly loved family. Whatever the case, a drink (or ten) noticeably helps lubricate your social skills and up your tolerance level of just about everything. On that note, I give you the be all and end all of holiday beverages: eggnog. Now grab your Bullwinkle glass and get started!
– 8 large eggs
– 4 egg yolks
– 1 cup granulated sugar
– 5 cups whole milk
– 1 1/2 cup dark rum
– 1 cup 80 proof Kentucky straight bourbon
– 1 tbsp pure vanilla extract
– 1/2 tbsp freshly grated nutmeg
– 2 cups whipping cream
– 2 tbsp superfine sugar
In a mixing bowl, whisk egg,s yolks and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily, until the mixture reaches 160 – 170F on an instant read thermometer. The custard should be thick enough to coat the back of a spoon. If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.
Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla, rum, bourbon and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours and or up to one day.
Just before serving, whip cream to very soft peaks, beating in, superfine sugar as you go. Gently fold into custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.
:: cocktail and image via Cocktail Times