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Howling Highlight: Christmas Eggnog

Posted by Arctic Wolf on December 11, 2009

Last week I howled about rum cakes and shared my favourite recipe with you.  I got a few comments in private that implied my recipe was too simple.  I  respectably disagree.  I’m pretty sure everyone who read the recipe, if they baked anything at all, had every ingredient I called for in the cupboard.  I prefer those elegant everyday recipes to the ones where you have to run to the store to buy spices and ingredients you will never use again.  I had some suggest that I should have chosen a different rum.  To that I say, “Go for it”.  I’m pretty sure a wide variety of rums will work with the recipe I gave you.

This week the Christmas tradition I am howling about is eggnog.  Again I am going to share a simple recipe in terms of ingredients, but this time it will require a bit of a baker’s touch to pull off.

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Here is my own eggnog recipe for Christmas:
(This makes about four servings. )

3         eggs at room temperature, separated
3/8   cup sugar (for the yolks)
3        tablespoons sugar (for the whites)
1/4   teaspoon vanilla
a touch fresh ground cloves  (About 1/16 of a teaspoon)
a pinch of fresh grated nutmeg (About 1/8 of a teaspoon)
a dash of fresh ground cinnamon (About 3 /16 of a teaspoon)
1 1/2 cups whipping cream, chilled
1         cup whole milk

For the adults
We add the following to the mix:
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1/2 cup dark rum
(Flor de Cana Grand Reserve )
2/3 cup Canadian Whisky
( Forty Creek Barrel Select)

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First the yolks

Separate your egg yolks and your egg whites in two bowls. Whisk the first amount of sugar and the vanilla into the egg yolks.   A a touch of  ground cloves, a pinch of nutmeg and a dash of cinnamon into the yolk bowl.   Add the cream, the milk and the rum and whisky (for adult consumption only). Make sure everything is mixed thoroughly.

Now the whites

This is where a baker’s touch is necessary.
Beat the egg whites until they form soft peaks (3-4 minutes). Add the second amount of sugar slowly during this beating process.

Now we combine

Gently and with large circular motions blend the egg white mixture into the yolk mixture, trying to keep things as ‘poofy’ as possible.

Sprinkle a little left over spice on the top of each glass, and enjoy with your favourite chocolates!

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Early in the coming week I will have my personal top twelve picks for Christmas gift giving  (The 12 Spirits of Christmas).

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