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New Wave Eggnog

New Wave Eggnog recipe image
This International beverage features Dottie Cross TMPJ72B 1/2 c Dark rum, Half-and-half 1/2 c Brandy or cognac, Sugar 1/2 c Bourbon or scotch, Large egg yolks 1 pt High-quality vanilla ice cre, Heavy cream. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1722.3
Dietary: Gluten-free, Vegetarian
Description
This International beverage features Dottie Cross TMPJ72B 1/2 c Dark rum, Half-and-half 1/2 c Brandy or cognac, Sugar 1/2 c Bourbon or scotch, Large egg yolks 1 pt High-quality vanilla ice cre, Heavy cream. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Dottie Cross TMPJ72B
  • 1/2 cups Dark rum
  • 4 cups Half-and-half
  • 1/2 cups Brandy or cognac
  • 1 1/2 cups Sugar
  • 1/2 cups Bourbon or scotch
  • 12 whole Large egg yolks 1 pt High-quality vanilla ice cre
  • 2 cups Heavy cream
Directions
  1. 1
    In a medium saucepan, combine the half-and-half and sugar.
  2. 2
    Cook over low heat, stirring often, until the mixture comes to a low simmer.
  3. 3
    In a medium bowl, whisk the egg yolks till combined.
  4. 4
    Gradually whisk the hot mixture into the yolks.
  5. 5
    Return the yolk mixture to the saucepan.
  6. 6
    Cook over low
  7. 7
    heat , stirring constantly with a wooden spoon, until the custard lightly coats the spoon.
  8. 8
    (An instant-read thermometer inserted in the custard will read 180 degrees F.) Immediately strain the custard through a sieve into large bowl.
  9. 9
    Cool to room temperature, then
  10. 10
    cover with plastic
  11. 11
    wrap and
  12. 12
    refrigerate until very cold, at least 4 hours or overnight.
  13. 13
    When ready to serve, whip the cream until soft peaks form.
  14. 14
    Stir the whipped cream, rum, brandy, and bourbon into the chilled custard.
  15. 15
    (The eggnog can be prepared up to 1 day ahead, covered, and refrigerated.)
  16. 16
    Pour the eggnog into a punch bowl.
  17. 17
    Place the vanilla ice cream in the punch bowl and serve.
  18. 18
    Holiday) by Irena Chalmers.
  19. 19
    Reformatted by: CYGNUS, HCPM52C

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1722.3kcal
% Daily Value *
Total Fat 123.0g190%
Saturated Fat 48.6g244%
Cholesterol 3372.0mg1124%
Sodium 182.7mg8%
Total Carbohydrate 103.8g35%
Dietary Fiber 0.0g0%
Sugars 103.8g
Protein 50.5g101%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beverage, bourbon, brandy, cognac, cre, cream, cross, dark, dottie, egg, eggnog, halfandhalf, heavy, highquality, ice, international, large, rum, scotch, simmering
Read it online: https://www.chefs-mate.com/recipe/new-wave-eggnog/