White Chocolate Eggnog
Source of Recipe
CD Kitchen
List of Ingredients
4 large eggs
1/2 cup granulated sugar
1 cup whole milk
1/2 cup white chocolate liqueur
2 tablespoons dark or golden rum
1 1/2 cups heavy cream
Garnish
Recipe
Finely grated or shaved semisweet chocolate
At least 15 minutes before starting the eggnog, chill a medium bowl and
beaters from a hand-held
electric mixer in the refrigerator or freezer.
In a 2 1/2-quart 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.
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.
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