Comments on: Eggnog 2.0

By: Brucey from the block

Brucey from the block — Mon, 26 Jul 2010 21:08:39 +0000

July ….96 degrees here in New York today. It’s not the time for eggnog. Sweet tea mint julep on the other hand…

By: Brucey from the block

Brucey from the block — Mon, 26 Jul 2010 21:06:47 +0000

also, if you don’t separate the eggs, the yolks DO NOT blend the booze into the milk AND the whites feel like snot in your mouth. This does make for a more Sylvester Stalone kind of egg nog, but not for a delicious kind of egg nog.

** all of the above CAN be achieved without separating the eggs with the help of an immersion blender and a fine strainer.

By: Brucey from the block

Brucey from the block — Sun, 18 Jul 2010 18:36:44 +0000

Brandy sounds like a great booze for nog. I suck down the Alton Brown recipe at Christmas and Ramadan but I might try this one. My favorite addition is muddled mint. Egg and mint/ bourbon and mint/ cream and mint — they just seem to all be made for each other.

By: peterb

peterb — Sat, 03 Jul 2010 02:06:16 +0000

Alex – The yolks and whites serve different purposes in the recipe. The yolks are there to emulsify the cream, and the whites are there to trap air, which makes the drink lighter when you fold them in. If you didn’t separate them, the yolks might still emulsify the cream, but you’d never get the air into the drink.

By: Alex

Alex — Tue, 15 Jun 2010 22:00:52 +0000

Peter,

I’m somewhat of a cooking neophyte (kind of like a pianist who learned by hearing rather than by studying theory) – my wife’d cringe to see the question – but why separate the yolks and whites? Is it because whites won’t whip up the same way with other ingredients present?

..alex.