Tuesday, December 07, 2021

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

 

EGGNOG is one of those ubiquitous Christmas time drinks that seems to strike fear in people’s mind, as it is mistakenly believed to be made from raw eggs. In fact, it is a creamy smooth cup of heaven, which contains cooked eggs, so put your trepidations aside and give it a go. It does have alcohol in the recipe, so probably not suitable for the kids, but you can of course leave it out or replace it with caramel or vanilla syrup.

 

Serves 6

 

1 litre full fat milk

160g caster sugar

12 large egg yolks

120ml brandy or dark rum

200ml double cream

grated nutmeg

 

In a saucepan, whisk the milk and sugar over a medium heat until the sugar has completely dissolved, which should only take a few minutes. In a large bowl, whisk egg yolks until lightly fluffy and pale. Then slowly pour hot mixture into the yolks, until completely incorporated, while continuing to whisk all the time.

Return the mixture to the pan and cook over a low heat, stirring often, until thick enough to coat the back of a spoon. This should take about 20 minutes. Try not to let the mixture boil or come to a simmer. If it does start to simmer, remove from the heat immediately.

Pour the mixture through a fine sieve into a large serving jug or bowl, then stir in the brandy and finally the cream.

Allow to cool before refrigerating completely. Before serving, stir well and garnish with some grated nutmeg.

 

Eggnog Latte

 

Makes 1

 

100ml cold eggnog

1 shot of espresso coffee

1 tbsp. brown sugar

1 tbsp. whipped cream

grated cinnamon

grated nutmeg

 

Warm the eggnog in a small saucepan or in a microwave, until hot but not boiling. Make an espresso in a large glass and add the brown sugar.

Pour the warmed eggnog on top, continuing to stir to dissolve the brown sugar. Top with the whipped cream, and garnish with the grated cinnamon and nutmeg.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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