Just Cook It: Mario’s Eggnog
Certain food and/or drinks come with the time of the year. I am always preaching about utilizing seasonal ingredients, which I will always believe is the best way to cook. However there are certain items that transcend seasonality. Certain foods and drinks just go with the time of the year so much so that the time of the year actually makes you want them.
Christmas is right around the corner, and the first food I associate with the Christmas season is of course cookies. I can’t wait to gorge on as many cookies as possible.
The drink I most readily associate with the Christmas season is eggnog. I really enjoy eggnog; however, I’m not the biggest fan of the eggnog you purchase from the store. It’s not that the store-bought eggnog is bad, it’s just that I know that I can make it so much better. Since eggnog is really such an easy and delicious beverage to make at home, I really prefer to make it myself.
Eggnog is traditionally made with milk and/or cream, sugar, and whipped egg whites to give it a frothy texture. Brandy, rum, or bourbon are often added to make an adult version of the beverage and it is usually finished with a sprinkling of ground cinnamon, nutmeg, or both.
Eggnog should be rich and creamy but also have a bit of a light and frothy texture at the same time. The eggnog that you purchase from the supermarket dairy case may taste like eggnog, but it doesn’t have that frothy texture. In my opinion that frothy texture is really what takes eggnog from being good to being great.
The most important part of eggnog is the base. If you don’t create a rich delicious base, then there is no need to worry about any other aspect. The good thing about my recipe is that you can actually make the eggnog base a few days in advance, store it in a container with a tight fitting lid in your refrigerator, and then simply finish it right before serving.
To make my eggnog base, I like to start with half and half. Using half and half creates a rich and delicious base without making it overwhelmingly heavy. Half and half in my opinion is much tastier than milk, while at the same time, it is lighter than using heavy cream. It’s the perfect balance for eggnog. I know it’s not the healthiest option, but who really goes for everything healthy during holiday celebrations?
The next important part of the base that I would like to touch on is the actual technique that you will use for making it. You will use a cooking technique called “tempering” so that you can add egg yolks whipped with sugar to the hot half and half without scrambling the eggs.
The purpose of the egg yolks is to thicken the base while at the same time adding even more richness and a smooth texture. To temper your yolks, you will simply whisk some of the hot half and half into the bowl of whipped yolks and sugar to slowly raise the temperature of the egg yolks before whisking them into the pot with the remaining hot half and half.
Once the yolks are tempered into the hot half and half you will cook the base over medium heat just until it reaches the consistency where it coats the back of a wooden spoon. This takes about three to five minutes.
You will then strain the base through a fine-mesh sieve into a mixing bowl that is sitting inside a larger mixing bowl that is filled with ice and water. Straining the base will remove any small lumps that may have formed so that you are left with a smooth and velvety base. The ice bath will help to cool the base as quickly as possible and stop the cooking process so that it doesn’t get too thick.
Once the base cools over the ice bath for about 30 minutes, I like to refrigerate it for at least one hour to be sure it is completely cool before proceeding. As I said, you can do all of these steps a few days ahead of time and store the completed eggnog base in the refrigerator until you are ready to finish and serve it.
I like to finish my eggnog by first adding some heavy cream to the base. This adds even more richness and makes the base even more delicious. I don’t prefer using all heavy cream to make my eggnog, but finishing with heavy cream is really just what the doctor ordered.
At this point you can add any booze that you like to the base as well. Brandy is what I prefer, but spiced rum or bourbon are also good choices.
Just know that alcohol in eggnog is obviously optional and children are more than welcome to enjoy it right along with you as long as you don’t add booze to the batch they are enjoying.
Finally I use an electric mixer fitted with a whisk attachment to whip the separated egg whites with remaining sugar until they reach medium to stiff peaks. When you pull the whisk out of the whipped egg whites and the whites follow and continue to stand on their own you know they are done.
I then fold the whipped whites into the eggnog base very gently with a rubber spatula until they are thoroughly combined. Be very careful to not mix or fold too hard at this point. You don’t want to beat the air out of your whipped egg whites.
The whipped egg whites are what give the eggnog that light frothy texture that I personally love so much. Be gentle and show your eggnog some TLC when folding in the whipped egg whites.
Finally I like to finish my eggnog with a sprinkle of ground nutmeg and this time of year I think it is appropriate and fitting to garnish each mug with a miniature candy cane.
This really is my personal favorite, and up until now, top secret eggnog recipe. Please enjoy it this holiday and Christmas season.
Have a very safe, happy, and merry, holidays/Christmas, and do it with a mug of homemade eggnog!
Mario Porreca of Belle Vernon is an entrepreneur, author, lifestyle strategist, and the host of Just Cook It Radio. He can be reached via his website at: www.MarioPorreca.com. Twitter: @MarioPorreca
Chef Mario’s eggnog
Yield: 6 servings
3 cups half and half
1 teaspoon pure vanilla extract
Pinch of sea salt
6 eggs, separated
1 cup sugar
1 cup heavy cream
Dash of nutmeg
Procedure:
1. Place a large mixing bowl in a larger bowl of ice water and set aside. In a medium saucepan over medium-low heat bring the half and half, vanilla extract, and pinch of sea salt to a bare simmer.
2. While the half and half is coming to a simmer, combine the egg yolks and ½ cup sugar in a medium sized mixing bowl and whisk until pale yellow and thick, about 2-3 minutes.
3. Remove the pan of half and half from the heat. While whisking constantly slowly ladle about 2 cups of the hot half and half into the yolks.
While whisking slowly, pour the yolk mixture back into the pot with the remaining half and half. Place the pan back over medium heat and cook stirring with a wooden spoon until the mixture is thick enough to coat the back of the spoon – about 3-5 minutes.
4. Strain the mixture through a fine-mesh sieve into the mixing bowl in the larger bowl of ice water. Allow the base to cool while stirring occasionally. When the eggnog base has cooled, transfer it to a container with a tight fitting lid and refrigerate at least one hour before proceeding.
5. Just before serving, whisk the heavy cream into the eggnog base. In another large mixing bowl, use an electric mixer with a whisk attachment to whip the egg whites and remaining ½ cup sugar until medium to stiff peaks form.
6. Using a rubber spatula, gently fold the whipped whites into the eggnog base until blended. Serve the eggnog sprinkled with a dash of nutmeg.