This is a riff on the "Elixir Egg Nog" recipe from Fresh Victor Cocktails (FreshVictor.com).
Serve mixed with whatever liquor you prefer, though most traditional is a nice aged bourbon or rum. Pretty darn good "virgin" also.
Serve mixed with whatever liquor you prefer, though most traditional is a nice aged bourbon or rum. Pretty darn good "virgin" also.
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cups
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Ingredients
- 8 Large Eggs — Maybe a little more for small/medium eggs or a little less for jumbo, but precision is not that important.
- 2 cups granulated sugar — or substitute other favorite sugars, matching by weight. 1 cup granulated = 7oz (200g). Superfine (a.k.a. "caster sugar" or "bakers sugar") mixes most easily. I WILL be experimenting with a half/half brown/white sugar mix.
- 3 cups dairy — Traditional is half & half or heavy cream. Whole, low fat or skim milk also work but won't be as rich. Fresh Victor folks say you can even go dairy free by substituting 1/3rd oatmeal and 2/3rds almond milk mixed in a blender until smooth (shudder).
- 1 tsp ground nutmeg — This is a key ingredient. It's real easy to grate it fresh with whole nutmegs and a zester/microplaner. Fresh is much, MUCH more flavorful than pre-ground.
- 1/4 tsp vanilla exctract
Ingredients
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Instructions
- Separate the eggs yolks from the whites.
- Beat both well, The whites should come to a froth, but not until they start to stiffen a la meringue.
- Add half of the sugar into the whites, and the other half into the yolks, and mix each well.
- Fold the yolks into the whites.
- Add the dairy, vanilla, and nutmeg. Mix well.
- Bottle and store in the refrigerator.
- When serving, a little fresh grated nutmeg on top is a nice touch.
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