Once again, it is time for the annual eggnog recipe! This is an eggnog recipe perfected by me. It is a cooked eggnog recipe.
Now, many consider cooked eggnog blaspheme. And I would tend to agree. However, I would assert that people just get sick on the holidays. This way, they can’t blame your uncooked egg yolks!
Hardy-har-har. Actually, adding heat into the process departs a delicious nutty flavor. The egg whites remain uncooked, so exert caution and only use Grade AA or better whole eggs.
I am often asked why this is a Libertarian Eggnog. Usually by non-libertarians.
Decadent eggnog does not exist in a non-capitalistic society. Only free-willed people can produce such a holiday beverage goodness. I’ve had people argue this with me. Trust me here folks, they don’t drink eggnog in North Korea and Venezuela. And those European social paradises touted in my mailbox derive their wealth from capitalism, and the less free they are with it the lower their standard of living.
But I digress. This eggnog is liberating!
Anthony Pacheco’s Libertarian Eggnog
Makes 10 to 14 servings.
8 egg yolks
2/3 cup sugar, plus 2 tablespoons brown sugar
2 pints whole milk
2 cups heavy cream
1 1/2 teaspoons freshly grated nutmeg, with some nutmeg added later
1/2 teaspoon of freshly grated cinnamon, with some cinnamon added later
1/4 teaspoon of ground cloves
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
8 egg whites
18 ounces of Kraken Dark Rum
Carefully separate the egg yolks and egg whites.
In a large mixing bowl, add the egg yolks and whisk until slightly lightened. This is a non-frothy eggnog recipe, so cowboy up and use a wire whisk. Do not over mix. Once the yolks have turned a slightly lighter color, gradually add the 2/3 cups sugar. Whisk until thoroughly mixed.
Now add the milk, the heavy cream, the nutmeg, the cinnamon, the ground cloves and the vanilla and almond extract. Whisk until thoroughly mixed.
Pour the yolk/milk/cream/goodness in a large saucepan on medium-high heat. Stir occasionally and bring to a mild boil. Do not overcook and burn the milk. The flavor of the eggnog will also change if you bring to a hard boil and not in a good way. Pour into a large measuring (mixing) bowl and refrigerate until cold. Set the egg whites aside in the refrigerator.
Once the eggnog yolk half is cold, it is time to mix in those egg whites.
In a clean mixing bowl, add the egg whites and brown sugar. Simply beat with a whisk until mixed. The goal here is to mix the whites and the sugar. Forget about peaks, froth, what-have-you. Just mix it, Baby!
Now whisk in the egg whites/brown sugar mixture to the rest of the eggnog. Serve chilled.
This recipe adds the rum after the fact, and also adds extra flare for both presentation and taste. For the kids, skip the rum.
In a glass, add the eggnog and 1 ounce to 1 1/2 ounces of Kraken rum. Stir until mixed. For a strong drink use the 1 1/2 ounce option. Adding more will change the flavor of the eggnog and mute the complex flavored goodness you just created.
On top of the eggnog, grate fresh nutmeg and less of the cinnamon. You don’t want to overcoat it, but you do want to add a punchy nutmeg flavor to the top. If you do not want to add nutmeg to the top of the eggnog. then change the recipe to 2 teaspoons of freshly ground nutmeg and 1 teaspoon of ground cinnamon.
But I do not recommend that. Because this recipe will rock the socks off. Serve to family members and 17 to 22-year-old nubile Christmas Girls standing under the mistletoe.
Recipe originally published on December 21, 2013.