White Chocolate Eggnog
2 quarts; 16 servings
Eggnog is traditional on New Year's Eve, at least where I grew up.
This is a bit different from most other recipes, as it contains
a white chocolate liqueur (Godiva makes one, and perhaps other companies
do, too). Even with the liqueur, that this doesn't have much of
a chocolate flavor, but it certainly tastes good. You can serve
this immediately after it is made, or it can stand in the refrigerator
for up to 6 hours before serving. If you cannot find a white chocolate
liqueur, by the way, you can use brown or white creme de cacao.
Godiva also makes a regular (dark) chocolate liqueur, and I'm sure
that would work here, too. If you want to use an electric stand
mixer to beat the eggs, attach a whisk beater to it, if available.
A hand-held mixer works well, too; if you only have one, don't chill
the beater(s) when you're chilling the medium bowl for the cream.
This is very rich, so make servings small; about 1/2 cup, or 4 ounces,
is enough for one person. Nice served in clear, small punch cups
or small festive mugs that aren't completely white.
sure your eggs are dated as far ahead as possible, and use only
eggs with clean, uncracked shells. This is not for children, as
it contains a good amount of alcohol. In addition, if your immune
system is in any way compromised or you are concerned with the possibility
of salmonella (admittedly a slight risk, but still possible), please
make something else!
eggs, graded "large"
cup granulated sugar
cup whole milk
cup white chocolate liqueur
Tbsp. dark OR golden rum
cups heavy cream
grated or shaved semisweet chocolate
least 15 minutes before starting the eggnog, chill a medium bowl
and beater(s) from a hand-held electric mixer in the refrigerator
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.
at once, add milk, white chocolate liqueur, and rum. Beat on lowest
speed just until mixed; the egg mixture will thin out dramatically.
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.
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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