Drimble Wedge at 05:32, 22 October 2011

2011-10-22T05:32:50Z

Drimble Wedge: Created page with "Recipe by: Phummus Uploaded by Drimble WedgeCategory:Alcohol category:DrinkCategory:EggsCategory:Holiday[[..."

2011-10-22T05:32:27Z

Created page with "Recipe by: Phummus Uploaded by Drimble Wedge Category:Alcohol category:Drink Category:Eggs Category:Holiday[[..."

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Recipe by: [[:Category:Phummus's recipes|Phummus]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]][[Category:Alcohol]] [[category:Drink]][[Category:Eggs]][[Category:Holiday]][[Category:Milk]][[Category:Phummus's recipes]]

When it comes to Egg Nog in my household there are 2 camps. There is the "me" camp which enjoys traditional, uncooked egg nog. There is the "everybody else" camp, which will not or can't eat uncooked eggs.

Both of my nogs start out with the same ingredients:

* 4 Eggs, separated whites and yolks
* 70 grams of granulated sugar
* 2 cups of whole milk (this isn't a healthy drink mind you)
* 1 cup of heavy cream (see above)
* 1/4 cup bourbon
* Freshly grated nutmeg to taste (I use about a teaspoon or so)
* A wee pinch of kosher salt

For the proper egg nog:

In your stand mixer with the whisk attachment, whip up the egg yolks until they lighten and get fluffy

Slowly add the sugar. Slowly. Incorporate and let it all dissolve

Add the milk, cream, bourbon, nutmeg, and salt. Mix on low just to combine.

Set this aside.

Make a foam out of the egg whites. Add some sugar during the process if needed. To do this, use a clean mixing bowl in your stand mixer and whisk the fuckers.

Mix the foam into the yolk mixture, store in the fridge for a good few hours.

Now, if you're a giant pussy, you can make a runny custard and call it egg nog too.

Treat the egg yolks the same way, but cook the milk, cream and bourbon in a sauce pan just till it boils. Temper the eggs with this mixture. Put the tempered mixture back into the pot and heat to 165 degrees F.

Stir in the nutmeg and salt.

Make the egg foam as above and stir it into the mixture. Chill and serve.

@@ Line 13: / Line 13: @@
 * A wee pinch of kosher salt
-For the proper egg nog:
+'''For the proper egg nog:'''
 In your stand mixer with the whisk attachment, whip up the egg yolks until they lighten and get fluffy
@@ Line 27: / Line 27: @@
 Mix the foam into the yolk mixture, store in the fridge for a good few hours.
+'''Now, if you're a giant pussy, you can make a runny custard and call it egg nog too.'''
 Treat the egg yolks the same way, but cook the milk, cream and bourbon in a sauce pan just till it boils. Temper the eggs with this mixture. Put the tempered mixture back into the pot and heat to 165 degrees F.

Egg Nog by Phummus - Revision history

Drimble Wedge at 05:32, 22 October 2011

Drimble Wedge: Created page with "Recipe by: Phummus Uploaded by Drimble WedgeCategory:Alcohol category:DrinkCategory:EggsCategory:Holiday[[..."