Summer’s Version of Eggnog
12 eggs – yolks separated
In a large bowl, pour in the separated egg yolks
and superfine sugar. Whisk the two ingredients thoroughly to dissolve the
sugar. While whisking, pour in the Cognac, Rum, milk and cream one after the
other. Continue whisking to blend the mixture. Then blend in the cinnamon and nutmeg
into the mixture. Sit the mixture to the side. In a mixer, beat egg
whites until stiff peaks form. Blend the egg whites into the Cognac/Rum/milk
mixture and whisk until the ingredients are well mixed. Refrigerate the eggnog
for 24 hours. Pour the cocktail into pretty glasses and garnish each glass with
fresh mint. Enjoy this eggnog on a summer day.
½ cup superfine sugar
3 cups Cognac
2 cups Rum - aged
4 cups whole milk
2 cups cream
1/3 tsp cinnamon
2 Tbsp nutmeg – grated and fresh
1 cup mint – fresh
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