Email to Cat      

Christmas: White Chocolate Eggnog

Source of Recipe


Global Gourmet






List of Ingredients



• 4 eggs, graded "large" *
  
• 1/2 cup granulated sugar
  
• 1 cup whole milk
  
• 1/2 cup white chocolate liqueur
  
• 2 Tbsp dark OR golden rum
  
• 1-1/2 cups heavy cream
  
• .
  
• Garnish: Finely grated or shaved semisweet chocolate
  






Instructions



1. At least 15 minutes before starting the eggnog, chill a medium bowl and beater(s) from a handheld electric mixer in the refrigerator or freezer.
   
   
2. In small to medium bowl, combine eggs and sugar. Beat at low speed until mixed. Gradually increase mixer speed; beat at high speed (highest speed for a handheld mixer) for 5 full minutes. Mixture will increase in volume and become very pale; you'll be able to see definite marks from the beaters in the egg mixture. If bowl is not of at least 2-1/2-quart capacity, transfer beaten egg mixture to larger bowl now.
   
   
3. All at once, add milk, white chocolate liqueur and rum. Beat on lowest speed just until mixed; the egg mixture will thin out dramatically.
   
   
4. In chilled medium bowl, beat heavy cream at high speed just to stiff peaks. Scrape into thinned egg mixture. With large rubber spatula, fold the two mixtures together, pouring gently from one bowl to another once or twice to aid the blending process.
   
   
5. Serve immediately or chill, covered, for up to 6 hours. If the mixture stands for any length of time in the refrigerator, a thinner layer will separate out on the bottom. Just before serving, fold the eggnog over on itself until the thinner layer at bottom is re-incorporated. In any case, serve the eggnog cold.
   
   Garnish each serving with a pinch of finely grated semisweet chocolate, if desired.
   
   Makes 2 quarts (16 servings).
   
   * Make sure your eggs are dated as far ahead as possible, and use only eggs with clean, uncracked shells. This is not for children, as it contains a good amount of alcohol. In addition, if your immune system is in any way compromised or you are concerned with the possibility of salmonella (admittedly a slight risk, but still possible), please make something else!