Egg Nog #4
原料
- Egg Yolk 6
- Sugar 1/4 cup
- Milk 2 cups
- Light rum 1/2 cup
- Bourbon 1/2 cup
- Vanilla extract 1 tsp
- Salt 1/4 tsp
- Whipping cream 1 cup
- Egg White 6
- Sugar 1/4 cup
- Nutmeg Ground
调制步骤
In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.
Egg Nog #4是一款传统美国节日宾治，由打散的蛋黄和蛋白、糖、牛奶、打发奶油、light rum和bourbon制成，加入香草精并以磨碎的肉豆蔻收尾。打发蛋白和打发奶油的结合创造出异常轻盈蓬松的质地。这是一款批量制作用于招待多位客人的宾治配方。
History & Origins
Eggnog has its roots in early medieval British possets — warm milk curdled with ale or wine — and evolved in colonial America where rum and eventually bourbon were commonly used as the spirit. By the 18th century eggnog was a fixture of American holiday tradition, with George Washington famously serving a potent version at Mount Vernon. The many numbered variants like #4 represent home bartenders' refinements over generations.
Tasting Notes
Aroma: vanilla bean, fresh egg, warming rum, and bourbon with a dusting of nutmeg. Palate: rich and custardy with a sweet, creamy mouthfeel from the whipped whites and cream, underscored by gentle rum and bourbon warmth. Finish: warm, nutmeg-spiced, and lingering with vanilla sweetness.
Pro Tip
Fold the whipped egg whites and whipped cream into the chilled base just before serving to preserve their lightness, and dust freshly grated nutmeg on each glass individually.
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