© Chef Suman 2011 All Rights Reserved
Bourbon has long been the King of many home bars. It is certainly the "IN" thing right now, and to some degree, a statement of  status. It has become more and more common to see many of my friends, with a glass of Bourbon in their hands. So, I have decided to pay tribute to this wonderful beverage by creating an Eggnog with it.. and I tell you... DELISH !!!!! I (well my "Bourbon and Cognac Eggnog") my was certainly the talk of the holiday party recently,  This has most certainly become a new tradition for my Festive Holidays, for years to come BOURBON AND COGNAC EGGNOG Prep Time: 10 Minutes Cook Time: 15 Minutes Ready Time: 25 Minutes Ingredients 9 large eggs, separated, the whites at room temperature 3/4 cup sugar 4 cups 35% cream 1 cup Bourbon (Wild Turkey Kentuky Spirit - By far, one of my favourite for this recipe) 1/2 cup Cognac 1 pod Tahitian vanilla 2 1/2 cups milk 1/4 teaspoon coarsely ground Himalayan salt Garnishes: cinnamon and freshly grated nutmeg for sprinkling the eggnog Directions 1. In a large bowl, beat the egg yolks with the sugar until the mixture is thick and pale. 2. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. 3. In another large bowl beat the cream until it holds soft peaks. 4. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. 5. Pour the mixture into a large punch bowl, whisk in the bourbon, the cognac, 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. CHEERS !!!!!!! Drink Responsibly !! Yeild - 1 Litre
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