holiday essentials: southern eggnog

How To Make holiday essentials: southern eggnog

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  PREP/PREPARE
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  I usually populate my recipes with a lot of photos; however, the only image I have for this is the final product. But, since we are (at this writing) in the throes of the holiday season, I wanted to post it as soon as possible.
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  This recipe utilizes raw eggs, so make sure you have good pasteurized ones available.
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  You will need a good manual, or handheld electric beater, for this recipe. Let me explain why I think a handheld electric beater is the better choice for this recipe. You will need to whisk three separate elements together. If you were to use a food processor, fitted with a whisk attachment, you would have to transfer the ingredients to a bowl, thoroughly clean and dry the food processor before whisking the next ingredient, and then clean and dry it out for the final whisking. With a handheld electric beater, all you need are three clean bowls, and then you can remove the beaters, clean them off under running water, dry them on a tea towel, and you are ready to rock.
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  Gather your ingredients (mise en place).
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  Add the egg yolks to a clean bowl, and beat away, until the yolks are fully blended, and begin to lighten in color, about 2 – 3 minutes.
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  Take half the sugar (4 tablespoons), and add 1 tablespoon, then blend until smooth. Repeat for the other 3 tablespoons of sugar… Add/Blend.
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  Slowly add the rum and bourbon, and blend until smooth.
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  If you are using the optional spices, add them now.
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  Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, then beat until soft peaks begin to form, about 2 – 3 minutes.
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  Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, and beat until soft peaks begin to form, about 2 – 3 minutes.
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  Add the remaining sugar, a tablespoon at a time, and beat until stiff peaks form, about an additional 2 – 3 minutes.
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  Clean and dry the beaters, add the cream to a third clean bowl, and beat until you get whipped cream, about 2 – 3 minutes.
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  Chef’s Note: We are going to use the third bowl (with the cream) to mix all the ingredients together. So, make sure it is large enough to hold everything.
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  Gently fold the egg whites into the whipped cream, and then gently fold in the egg yolk mixture.
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  At this point the mixture is almost thick enough to eat it with a spoon, and a lot of folks like it that way. I prefer mine a bit more pourable, so I add the milk, a tablespoon at a time until I get a thick, but pourable consistency.
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  PLATE/PRESENT
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  Serve chilled, with some freshly grated nutmeg over the top. Enjoy.
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  Keep the faith, and keep cooking.
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