Whether you spike or not, it's known as ait de poule from the French, which means hen milk or egg flip by the British. With low-taxed rum readily available from the Caribbean, it allowed the British to extend their dairy inexpensively. Here in North America, it's eggnog. The popular yuletide beverage received popularity with the colonies in the 18th century due to the large amount of dairy available in the New World. As corn and rye became staples in the colonies, whiskey and bourbon became the standard dairy stretcher to the traditional British egg flip. So you could say Americans gave rum the flip, to speak, as whiskey and bourbon found their way into glasses in North America.
There is a good reason why rich and delicious eggnog is limited to being served up only during the holiday season. Is it possible the caloric intake, or is it just a reason to reserve it to be one of those nostalgic beverages you look forward to toasting every year? Maybe a bit of both.
Cheers!
Chef George’s Traditional Eggnog
Makes 4 Servings
chefgeorgehirsch.com | George Hirsch Lifestyle
6 egg yolks, save the whites *see below
2 cups of 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 a double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, and 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 a double boiler and heat constantly, stirring with a spatula until the mixture reaches 160 degrees (well below a simmer), and eggnog begins to resemble custard.
Remove from the heat, and stir in the bourbon and brandy. Pour into a bowl, cool, and refrigerate for at least two to four hours. It is best if refrigerated overnight.
Serve in cups with shaved chocolate or unsweetened cocoa powder dusted on top.
Optional Toppings: a dollop of *meringue (made from all the leftover egg whites), ice cream, or whipped cream.
To Make Meringue, six egg whites, 1 Tablespoon pure can sugar, or Turbinado.
Beat the egg whites to soft peaks. With the mixer running, gradually add one tablespoon of sugar and beat until stiff peaks form.
