A couple months ago, the hospitality world learned of an ambitious plan for a new industry symposium, Chicago Style. Founded by Shelby…
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Christmas’ constellation of quaffables is crowded with the likes of mulled wines, hot brandies, and traditional scotches, but eggnog is the undisputed king. Yet, even the bottled bliss from Brown’s wears old after a few weeks. Nog is best made from scratch.
Featured here, is Nick Detrich’s recipe for Virginia Eggnog. He explained the distinction, “Virginia eggnog is just a style that was very popular in the colonies. It’s different in just that it blends in rum as well as cognac.”
The recipe is relatively simple and requires no exotic ingredients. Detrich noted that the steps are straightforward, but some elbow grease is necessary for truly excellent eggnog. “Really the crucial thing is to beat the egg whites until they’re stiff. That’s what gives them their really thick silky texture almost like meringue.”
Detrich also delighted in the science behind the process. The expert stressed that the eggs are not raw, just cooked by alohol not fire. “Cooking with fire is for cavemen, barbarians, and ogres!”
- To prepare, first separate the yolks and the whites in two mixing bowls.
- Grate an entire nutmeg into yolks and beat until it’s very thin.
- Add the sugar to your yolks and mix to incorporate.
- Incorporate the milk and cream and your booze into the yolks.
- In the other bowl, beat your egg-whites and slowly fold them into the rest of the nog.
- Ladle out and finish with freshly fround nutmeg.