Egg nog holds a special place in my heart. I always know the Holidays are coming when it becomes available. You can bet your tiny hiney that the moment I see it appear, it’s going in the grocery cart.
Sometimes, I like my egg nog to be an adult beverage. But for me, adding rum or brandy or what have you to grocery store nog just doesn’t do it for me. A few years ago, a friend that I worked with suggested that I just make my own.
So, I set out to do just that. I had tried a few different recipes. One required me to separate the eggs, combine the yolks with the milk and cream, whip the whites with sugar into a meringue, and fold the meringue into the yolk mixture. It was a bit time consuming, and considering I let my egg nog sit in the fridge to let the alcohol mellow for a few weeks, all that work ended up being for naught. That frothiness from all that folding and such just dissipated after a day or two. I found another recipe, which I didn’t try at the time, that required a pasteurization process. Essentially, it was a crème anglaise with nutmeg and added booze to it. Like I said, I didn’t try it because it wasn’t for me at the time. Read the rest of this entry »
Chef Turned Soldier 