Pour milk (250 ml) into a saucepan, add cloves (2 pcs), a cinnamon stick, nutmeg (¼ tsp), vanilla (¼ tsp) and salt (¼ tsp). Heat over low heat until steaming, without boiling, stirring frequently. Remove from heat and let steep at room temperature. Separate yolks from whites (2 large eggs; if using small eggs, take 3, or 3 yolks and 2 whites). Refrigerate the whites. Rub the yolks with sugar (75 g) until pale and fluffy using a whisk or mixer. Strain the spiced milk through a fine sieve. While stirring constantly (or whisking), slowly pour the milk into the yolks in a thin stream. Transfer the mixture back to the saucepan, place over medium heat and heat to 70 °C (10–15 minutes), stirring constantly, until thickened (test: the milk mixture coats the back of a spoon, leaving a pale film). Add cream (75 ml), stir and remove from heat. Allow the mixture to cool, then add whiskey, bourbon or rum (80 ml, to taste) while stirring constantly. Refrigerate the drink for 3–4 hours (preferably overnight) to steep, covering the saucepan with plastic wrap to prevent the aroma from dissipating. Before serving, beat the chilled egg whites to stiff, glossy peaks and fold into the drink while stirring constantly (this step can be skipped if you do not consume raw eggs). If you prefer warm egg nog, gently reheat the drink. Pour into glasses and sprinkle with grated nutmeg. For a non-alcoholic version, simply omit the alcohol. Serve as a Christmas or New Year's beverage.
INGREDIENTS
- 80 ml whiskey / bourbon / rum;
- 250 ml ;
- 75 ml ;
- 75 g ;
- 2 ;
- 2 ;
- ¼ tsp ;
- ¼ tsp ;
- ¼ tsp ;
- 1 .
PREPARATION
- To make an alcoholic New Year's egg nog, prepare the necessary ingredients. Use large, premium eggs. If the eggs are small, it is better to take 3, or 3 yolks and 2 whites. Measure all spices and sugar to your taste. If you love cinnamon, it can be added not only as a stick but also in powder form. For a non-alcoholic version, simply omit the bourbon.
- Pour the milk into a saucepan, add cloves, a cinnamon stick, nutmeg, vanilla and salt.
- Place the saucepan over low heat and heat the milk until it steams heavily, but do not bring to a boil. Stir frequently to prevent the milk from sticking to the bottom.
- Remove the milk from the heat and let it steep at room temperature.
- Separate the egg whites from the yolks. Refrigerate the whites. Add sugar to the yolks and rub until pale and fluffy with a whisk or mix with a mixer.
- Strain the still-warm spiced milk through a fine sieve.
- While stirring constantly (or whisking), pour the flavored milk into the beaten yolks in a thin stream. A milk foam may appear on the surface — this is normal and will settle as it cools and steeps.
- Transfer the mixture back to the saucepan and place over medium heat. Heat the mixture, stirring constantly, for 10–15 minutes at 70 °C. It is best to monitor the temperature with a kitchen thermometer.
- If you don't have a kitchen thermometer, dip a metal spoon in the drink for a few seconds and remove it. The milk mixture should coat the spoon, leaving a pale film.
- Pour the cream into the saucepan and stir. Then remove from the heat. Wait for the egg nog to cool and, while stirring constantly, pour in the bourbon.
- Refrigerate the drink to steep for 3–4 hours, or preferably overnight. For long steeping, cover the saucepan with plastic wrap to prevent the aroma from dissipating.
- Before serving, beat the chilled egg whites to stiff, glossy peaks.
- While stirring constantly, fold them into the steeped drink.
- Mix the egg nog thoroughly until all ingredients are fully combined. If you do not consume raw eggs, simply skip this step. I gently reheat the drink so it is warm — I prefer it that way.
- Pour the finished drink into glasses, sprinkle with grated nutmeg and serve.