Thursday, December 23, 2010

Egg Nog

Egg Nog
I think its pretty obvious that egg nog was going to make an appearance on my blog considering just how enthusiastic I am about Christmas.  People often think egg nog is a warm drink because of the foam, which would make sense considering how lovely a sweet warm drink would be during the cold winter months.  However, the foam on top of egg nog is a red herring.  Egg nog is in fact a cold drink and the foam comes from beaten egg whites.  This egg nog is lightened up a little bit because the recipe is by Bethenny Frankel, but it isn't short on flavor whatsoever.  And though the egg nog might not warm you up right away, perhaps a shot of rum or brandy added into the mix will :)

2 eggs plus 2 more whites (whites and yolks separated)
1/3 cup plus 1 tbsp sugar
2 cups milk
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg

Beat 2 egg yolks until lightened in color. Add the 1/3 cup sugar, beat until dissolved and set aside. Combine the milk with vanilla and a dash each of cinnamon and nutmeg in a saucepan over high heat.  Bring the mixture to a boil, stirring occasionally.

Remove the saucepan from the heat and gradually whisk into egg mixture. This process is called tempering and it prevents the eggs from scrambling.  Return the mixture to the pot and reheat. Remove from heat, pour into a bowl and set in the refrigerator. Beat 4 egg whites in a separate bowl until soft peaks form.  While mixing, gradually add 1 tablespoon sugar and beat until stiff peaks form. Fold whipped egg whites into chilled mixture.  Pour into mugs, sprinkle with cinnamon and enjoy!

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