Egg Nog -

Egg Nog

Egg Nog
Recipe by Chef Casey Shiller
St. Louis Community College-Forest Park
Yield: Approximately 40 ounces

For the Egg Nog:

1 pint  Milk
1 pint  Heavy Cream
10 ounces Granulated Sugar
12 each Egg Yolks
1 Tablespoon Vanilla Extract
1 Tablespoon Rum Extract
2 teaspoons Freshly Ground Nutmeg 

• Bring Milk, Heavy Cream, and Sugar to simmer
• Add 1 cup of hot milk to the egg yolks- stir to combine
• Add warmed egg yolks back to pot of hot milk
• Cook, stirring constantly over medium heat, until mixture thickens and can coat the back of a spoon
• Immediately pour mixture into a bowl resting in an ice bath
• Stir until cooled
• Add vanilla and rum extracts, and nutmeg

For the adults…
• Add ½ cup of Brandy, 1 cup of Amaretto, and ½ cup of Navan Vanilla Cognac


Powered by Frankly