Hirsch's Traditional Eggnog
Recipe by Chef George Hirsch | Makes 4 Servings
6 egg yolks, save the whites *see below
2 cups milk
2 cups heavy cream
1/2 cup bourbon, or rum
1/4 brandy
1/2 cup pure cane sugar, or Turbinado
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh grated orange rind
Using a mixer with a whip attachment on medium speed; whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.
In double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, orange rind and bring to a boil, stirring occasionally. Remove from heat and combine, while tempering the hot milk-cream mixture into the egg-sugar mixture.
Return all ingredients to double boiler and heat constantly stirring with a spatula until the mixture reaches 160 degrees (well below simmer), eggnog begins to resemble custard.
Remove from the heat, stir in the bourbon, and brandy. Pour into a bowl, cool and refrigerate for at least two-four hours. Best if refrigerated overnight.
Serve in cups with a shaved chocolate, or unsweetened cocoa powder dusted on top.
Optional Toppings: with a dollop of *meringue (made from all the left over egg whites), or ice cream, or whipped cream.
Directions to make Meringue:
To Make Meringue
6 egg whites, 1 Tablespoon pure can sugar, or Turbinado
Beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.