Eggnog Recipe by Chef Thomas Wenger
Shortly before Christmas a guest was asking for Eggnog to be served during her party. It came to me that, even though I had fond memories of eggnog being served at Christmas parties during my time spent in New York, I had never bothered to write down the recipe.
So with the help of our bartenders and some of my kitchen staff we started to collect recipes and sample, test and taste them (and in the progress getting pretty tipsy).
The eggnog recipe below is the result of this research and testing. This recipe is for a chilled eggnog, but eggnog is sometimes also served warm. The recipe is the same for both chilled and warm eggnog, but when served warm the drink is gently warmed in a water bath.
- 3 eggs
- 90 grams granulated sugar
- 240 millilitres milk
- 360 millilitres heavy cream
- 150 millilitres bourbon whiskey
- 30 millilitres cognac
- 30 millilitres dark rum
- 240 grams vanilla ice cream
- nutmeg powder
- In a bowl, whisk the egg yolks fluffy until they are thickened and pale yellow. Gradually add the sugar to the yolks, then under continuous beating add the milk and 2/3 of the heavy cream.
- Add the rum, Cognac and whiskey to the egg mixture. At this point you might just want to add 90% of the alcoholic beverages if you want a lighter eggnog. Continue stirring the mixture well for a few more minutes. This process will “cook” the eggs.
- The steps above can be done several hours ahead and the mixture can be kept in the refrigerator.
- Whip the remaining cream to a soft peak and the egg whites stiff.
- Gently fold the whipped cream into the egg mixture, followed by the egg whites and just before serving gently fold in the vanilla ice cream.
- Pour into the desired glasses and sprinkle with the freshly grated nutmeg.