Your weekly ​getaway​
to the
TropRock world
December 2016: Rum Egg Nog
​​Makes 12 servings

NOTE: Refrigerate overnight before drinking

Ingredients:
  • 4 cups milk
  • 5 whole cloves
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 egg yolks
  • 1 1/2 cups sugar
  • 2 1/2 cups light rum
  • 4 cups light cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg
 
1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Source:  http://allrecipes.com/video/4062/amazingly-good-eggnog/


  

December 2016: Bourbon Egg Nog
​​Makes 6 servings

NOTE: Chill before drinking

Ingredients:
  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites

1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color.

2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.

3. Add the milk, cream, bourbon and nutmeg and stir to combine.

4. Place the egg whites in the bowl of a stand mixer and beat to soft peaks.


5. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

6. Whisk the egg whites into the mixture.

7. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color.

2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

3. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.


4. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.

5. Then return everything to the pot and cook until the mixture reaches 160 degrees F.

6. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl.

7. Set in the refrigerator to chill.

8. In a medium mixing bowl, beat the egg whites to soft peaks.

9. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

10. Whisk the egg whites into the chilled mixture.

Source: http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2.html?oc=linkback