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Nogs: White Chocolate Eggnog

Source of Recipe

Stepanhie Zonis


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




Recipe

At least 15 minutes before starting the eggnog, chill a medium bowl and beater(s) from a hand-held electric mixer in the refrigerator or freezer.

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 hand-held 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 a larger bowl now.

All at once, add milk, white chocolate liqueur, and rum. Beat on lowest speed just until mixed; the egg mixture will thin out dramatically.

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 with blending process.

Serve immediately or chill, covered, for up to 6 hours. If mixture stands for any length of time in refrigerator, a thinner layer will separate out on the bottom. Just before serving, fold the eggnog over on itself until thinner layer at bottom is re-incorporated. In any case, serve eggnog cold. Garnish each serving with a pinch of finely grated semisweet chocolate, if desired.