Richmondeggnog Recipes

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

Steps:

• For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
• Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
• Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
• For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.
• For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.

Steps:

• Separate eggs, making sure you don't get even a speck of yolk into the whites, or the whites will not puff up well when beaten.
• Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously.
• Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking continuously.
• In a separate bowl, beat egg whites until soft peaks form. Gently fold into mixture.
• Gently add in rum, stirring softly but continuously.
• Serve with a sprinkling of freshly grated nutmeg.

Steps:

• In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving.

Steps:

• Separtate yolks and whites of eggs. In a large bowl, beat thoroughly the yolks of the eggs, then add and mix well the sugar, adding slowly.
• Stir and heat.
• Mixture should be stirred into the whiskey.
• Add cream slowly and mix in thoroughly.
• beat whites of eggs until stiff and mix in thoroughly, then lastly the whipped cream.
• Individuals can sprinkle grated nutmeg to their taste.