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Winnipeg Free Press - PRINT EDITION
Mixology / Chilled Eggnog Shooter
Chilled eggnog shooters. (T. ORTEGA GAINES / CHARLOTTE OBSERVER / MCT)
2 egg yolks
60 ml (1/4 cup) granulated sugar
250 ml (1 cup) milk
125 ml (1/2 cup) cream
180 ml (3/4 cup) bourbon
2 egg whites
Cinnamon-rim garnish:
60 ml (1/4 cup) honey
125 ml (1/2 cup) granulated sugar
15 ml (1 tbsp) plus 2 ml (1/2 tsp) cinnamon, divided
Beat egg yolks with an electric mixer until light and fluffy. Add sugar and continue to beat, scraping down sides. Stir in milk and cream.
Pour into a saucepan and cook over medium-low heat, stirring frequently, for 5 to 10 minutes or until slightly thickened (you should see a definite track when you draw a finger across the back of the spoon). Strain through a fine sieve and place in a bowl in a bowl of ice water to cool completely. Refrigerate at least an hour and up to 8 hours.
Just before serving, remove from refrigerator and stir in bourbon.
Beat egg whites until stiff peaks form, about 3 minutes. (Stiff peaks will stand up straight when beaters are lifted.) Fold egg whites into the chilled yolk mixture until completely combined.
Pour honey onto a small plate and spread it around. In another shallow bowl, combine sugar and 1 tablespoon cinnamon. Dip each glass into honey and then into cinnamon sugar. Ladle eggnog into glasses and top with a sprinkle of cinnamon.
-- The Charlotte Observer
Republished from the Winnipeg Free Press print edition November 24, 2012 E4
History
Updated on Saturday, November 24, 2012 at 1:33 PM CST: replaces photo
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