DAY 11
The mix of egg, milk and booze has traditionally been used as a pick-me-up after a cold day out in the snow. Here the mix is chilled for a cool Yuletide drink to take the sting out of a hot summer day.
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Eggnog 1
- 3 cups (700ml) whole milk
- 1 cup (240ml) cream
- 3 cinnamon sticks
- 1 vanilla bean pod, split and seeds removed
- 1 tsp freshly grated nutmeg, plus more for garnish
- 5 eggs, separated
- 2/3 (130g) cup granulated sugar
- 3/4 cup (175ml) dark rum, or bourbon
Method:
►In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat.
►Once boiling, remove from the heat and allow to steep. In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted.
►Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.
►Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.
►Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form.Gently fold into eggnog until combined.
►Serve and garnish with freshly grated nutmeg.
Eggnog 2
- 50g caster sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 397g condensed milk
- 100ml brandy
Method:
►Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
►Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
►Pour into a jug and chill for at least 2 hrs. Serve over ice.
Recipes: Armidale Express staff
