New York Eggnog
One thing I love most about this time of the year is, no… actually two things I love most are, Eggnog at Starbucks and been in New York City.
Here is the recipe for the best eggnog you will ever have.
New York Eggnog:
9 large eggs, separated, the whites at room temperature
3/4 cup sugar
4 cups heavy cream
1/2 cup dark rum
1 teaspoon vanilla
2 1/2 cups milk
Garnishes: cinnamon and freshly grated nutmeg for sprinkling the eggnog
In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. In another large bowl beat the cream until it holds soft peaks. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. Pour the mixture into a large punch bowl, whisk in the bourbon, the rum, the vanilla, the milk, and the salt. Chill the eggnog, covered, for at least four hours, or until it is cold. Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon.
What also tastes very nice is a double espresso with 1/2 cup of the New York Eggnog in it, absolutely amazing.