Eggnog Arita
Votes: 1
Time: 4 hours 15 minutes
Complexity: easily
Quantity: 8 cocktails
Complexity: easily
Quantity: 8 cocktails
Nutritional value per serving:
Calories 270, total fat 10 G., saturated fats 6 G., proteins 4 G., carbohydrates 28 G., fiber 0 G., cholesterol 161 mg, sodium 31 mg, sugar 28 G.
Calories 270, total fat 10 G., saturated fats 6 G., proteins 4 G., carbohydrates 28 G., fiber 0 G., cholesterol 161 mg, sodium 31 mg, sugar 28 G.
This cocktail is made like a standard eggnog, using a creamy custard known as crème anglaise, but for the alcoholic version, it's shaken in a shaker with brandy, rum, and bourbon. A perfect starter for any holiday party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Custard
- 2 cups low-fat cream (10% fat)
- 6 egg yolks
- 1/2 whole nutmeg, crushed in a heavy skillet
- 1 vanilla pod, cut lengthwise and remove the seeds
- 1/2 cup sugar
Cocktail
- 60 ml brandy
- 60 ml of rum
- 60 ml. bourbon
- 1/2 cup sugar
- 1/2 tsp freshly grated nutmeg
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Cooking the dish according to the recipe:
- Prepare the custard: Combine the cream, nutmeg, and vanilla bean with seeds in a medium saucepan and bring to a boil over medium heat. Remove from the heat and let the milk mixture cool slightly, for 5 minutes.
- Whisk the egg yolks and sugar in a bowl. Continue whisking, add the warm milk mixture, then pour it back into the saucepan and cook over medium heat. Cook, stirring constantly, until the mixture thickens, about 10 minutes. Strain the cream and cool to room temperature. Refrigerate for 4 hours.
- Prepare a cocktail: Sprinkle sugar and nutmeg onto a plate and stir. Dip the rim of a martini glass into the water, then into the sugar mixture. Repeat for the remaining 7 glasses. Combine half the custard, brandy, rum, and bourbon in a shaker with ice. Shake thoroughly and strain into 4 glasses. Repeat with the remaining ingredients for the remaining 4 glasses.
Recipe author - Elizabeth Faulkner (Elizabeth Falkner) pastry chef, food writer
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