So Christmas has come and gone but that doesn’t mean we can’t live out the rest of the month in true Christmas style; in fact we should!
Eggnog is a Christmas favourite which I only make during these Holidays since I cheat and use granulated cane sugar and totally bypass the honey or maple syrup (see I can be a dare devil, ha ha). It’s full of nutmeg, its cinnamony, it’s boozey and super creamy coffee goodness!! The best part is you can have it warm or cold and it’s perfect either way.
The recipe requires a bit of simmering, some whisking and a lot of fun. I made this Coffee Eggnog with Gordon who insisted on tasting the eggnog at each stage, by taking large spoon fulls and I couldn’t help but laugh at his definition of taste.
As per usual, my eggs, which are the main ingredient of course, are bought from my neighbour; have I ever shown you all the road to his farm?
See that’s the road to organic goodness!
I take five eggs and separate the yolks from the whites, then cover the whites and stick them in the fridge. To the yolks I add sugar (I swear, after the holidays it’s back to honey and maple syrup) and while I got to whisking those together, Gordon added milk, brewed coffee and a cinnamon stick to a heavy bottom sauce pan.
I whipped the yolks ’till they became pretty lighter in colour and sorta increased in size and got a little fluffy. By that time, the milk had started simmering and Gordon added tons of grated nutmeg to the it after shutting off the heat.
By the way, we made this while listening to Christmas songs, how cheesy are we? Ha ha! But who cares, it really does set the festive mood .
So the milk is hot and the egg yolks are creamy; time to add the milk to the yolks. I whisked the yolks while Gordon slowly and steadily poured the milk in. You wanna go gentle and slow to prevent scrambling those yolks; once the yolk mixture gets hot, you can pour the rest of the milk in all at once. Then you wanna cool the mixture down. Best way to do this is with the bowl of eggnog on top of an ice bath but if it’s cool enough in your house, you can stir to cool it.
The kicker is the Sangster’s Rum Cream Coffee flavour. Just stir it in and drop the mike. I mean this stuff is that good! Refrigerate after that.
When the eggnog is cold, pull out those egg whites and whip them to stiff peaks; it’s ready when you hold the bowl of whipped whites upside down and they don’t move. Mix this into the eggnog and pour into a jar and refrigerate until your’e ready to enjoy!
Warm up your nog by gently heating it in a double boiler or just in a bowl over simmering water. I serve mine up with cinnamon sticks and extra ground coffee on top. Yummy! it’s so so good and between four persons, it’s finished within a day, so if your’e thinking of making this for more people, double up on the recipe!
Creamy, delicious and perfect for the season! You cannot resist it.
2 cups of milk
1 cup brewed coffee
1 cinnamon stick
5 egg yolks
2/3 cups granulated cane sugar
grated nutmeg (as much as you like)
1/2 cup Sangster’s Coffee Rum Cream.
5 egg whites
ground coffee (optional)
cinnamon sticks (optional)
1. To 2 cups of milk add 1 cup brewed coffee and 1 cinnamon stick, bring to a simmer over medium heat.
2. In a bowl add 5 egg yolks to 2/3 cups granulated cane sugar and whisk until the mixture is light and pale yellow in colour.
3. Slowly whisk in the hot milk (cinnamon stick removed) and add grated nutmeg (as much as you like).
4. Allow the mixture to cool before refrigerating (either over a cold water bath or by stirring until cool). Add 1/2 cup Sangster’s Coffee Rum Cream.
5. Refrigerate for a few hours (until cold).
6. Before serving, whisk 5 egg whites to stiff peaks and stir into the mixture.
7. Enjoy cold or warm in a bain marie. Serve with ground coffee on top and a cinnamon stick.