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Christmas: Heavenly Eggnog

Source of Recipe


Adapted from "The Elements of Taste"



List of Ingredients



• ¾ cup heavy cream
  
• 6 eggs, separated
  
• ½ cup plus 2 teaspoons sugar, divided
  
• 1 cup Cognac
  
• ½ tsp finely ground star anise *
  
• 1 tsp ground cinnamon
  
• ¼ tsp ground allspice, plus more for garnish
  
• ½ tsp ground nutmeg
  
• 1 cup milk
  






Instructions



1. Beat the cream in a stand mixer (or in a medium chilled bowl, using a hand mixer) until stiff peaks form, about 3 minutes. Refrigerate the whipped cream until needed.
   
   
2. In a double boiler or in a heatproof bowl set over simmering water, combine the egg yolks, ½ cup of sugar, and Cognac. Whisking constantly, cook the egg mixture until it thickens slightly, is warm to the touch, and looks satiny and white, 3 to 5 minutes. Cool the mixture by placing it over an ice bath and whisking, then refrigerate.
   
   
3. In the bowl of a stand mixer (or in a large bowl, using a hand mixer), whip the egg whites to stiff peaks along with the star anise, cinnamon, allspice, nutmeg, and the remaining 2 teaspoons sugar. Set aside. Fold the egg white mixture gently into the chilled egg yolks; then, again, very gently fold in the chilled whipped cream and milk, each a little at a time, until incorporated. Refrigerate until ready to serve.To serve, pour into chilled glasses or eggnog cups with a pinch of allspice.
   
   Makes 12 (½-cup) servings.
   
   






Final Comments


* Ground star anise is available at penzeys.com; thespicehouse.com; or savoryspiceshop.com. You may also grind whole star anise pods, which are widely available, in a spice grinder or coffee mill.