With it’s blending of eggs and whipping of egg whites and cream, there is a resemblance to a baking recipe in this libation. There’s work to make Egg Nog, so set aside some time. For a faster version: if two or three people divide up the preparation, it comes together quickly and easily. The key is not to overdo the booze. You may, however, want to vary the amount of spices used. There are two tips on making Egg Nog: Thoroughly blend the eggs, spices and bourbon; and keep the drink cold by setting the serving bowl or pitcher in ice. This makes enough for 20 servings.
A non-alcoholic Mock Nog substitutes milk for the bourbon.
12 dozen large eggs, separated
2 tablespoons simple syrup
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
2 cups favored whiskey – bourbon, rye, Irish. (Delete if making a Mock Nog)
(2 cups milk, if making a Mock Nog)
1 cup heavy cream
Grated orange peel
Place egg yolks, syrup and spices in the blender and pulse 5 or 6 times to combine. Add the whiskey (or milk for the Mock Nog) and blend on low for 30 seconds. Place the blender pitcher in the refrigerator while finishing the recipe. In a clean glass or steel bowl, whip egg whites for 10 seconds with a hand mixer. Add 1 tablespoon simple syrup and whip until the whites are soft. Clean the mixer blades. In another clean glass or metal bowl, whip heavy cream for 10 seconds. Add 1 tablespoon simple syrup and whip until soft. Now, in a bowl large enough to accommodate all the ingredients (except the orange peel), pour in the yolk mixture, and gently whisk in the heavy cream and then the egg whites. Chill and serve in small glasses or punch cups. Garnish with a pinch of grated orange peel.
Tomorrow: Wonder if it has a red caboose?
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