Mark's Killer Eggnog Recipe
Here is my wonderful and tasty killer eggnog recipe. This makes about 5 cups of nog.
1 cup fine rum (I used Bacardi 8 year old rum. You can just use Bacardi dark.)
1/2 cup confectioners (10X) sugar
1 1/2 cups heavy cream
Nutmeg to grate over the top of the drink.
This is very simple. First separate the eggs.
And remember to separate them into the right bowls. As you can see here, I separated the yolks into my little 5 qt Kitchenaid bowl and the whites into my big mixing bowl.
I tried to compensate by using my handy dandy immersion blender but no go. So, I washed out the mixing bowl and did a switcheroo. Ah, bliss. Soft peaks here we come. This is definitely going to be a skiing year.
How did I make this mistake? Well, that's easy. Normally, I whip my eggs in my big copper bowl with a whisk. So, while on automatic, I simply do what I always do, put the egg whites into the big bowl. No, I'm not color blind.
Once you've straighten out the bowl arrangements, mix the rum into the egg yolks and let sit in the refrigerator while whipping the egg whites with the confectioners sugar until you get soft peaks.
Next combine the heavy cream the egg yolk mixture.
As you can see, thinking that the immersion blender would do the trick, I combined the cream into the mixture before I did the switcheroo. Next time, I'll abort and switch earlier. Anyway, then fold in the egg whites into the egg yolk mixture.
Now ladle into your serving cups
and grate some nutmeg on top, or not. Kim doesn't like the nutmeg so I leave it off for her.
Now, off to roast chestnuts and watch Fanny och Alexander. Enjoy your nog.