Recipe of the Week


Prep Time: 1½ Hours
Yields:12–15 Servings

Eggnog is found on many tables in Cajun Country during the Christmas season. Many believe that the “nog” in eggnog comes from the word “noggin,” a small wooden mug in which the drink was served.

2 eggs, separated
2 quarts heavy whipping cream
1 pound powdered sugar
2 tbsps pure vanilla extract
1 cup dark rum
1 cup bourbon
¼ tsp allspice
pinch cloves
freshly grated nutmeg for garnish

In a heavy-bottomed saucepot, heat cream to 190°F. Do not boil or allow cream to form a skin on top. Place egg yolks in an electric mixer and beat 2–3 minutes or until light and fluffy. Slowly add powdered sugar, beating constantly until mixture has a ribbon-like texture. Thoroughly blend in vanilla, rum and bourbon. Pour in approximately 1 quart of hot cream while blending slowly to temper yolks. Slowly pour egg mixture into pot of cream, whisking constantly. Allow to stand covered approximately 1 hour to blend flavors. Add allspice and cloves. Refrigerate mixture a minimum of 3 hours. When ready to serve, whisk egg whites until stiff but not dry. Using a rubber spatula, fold whites into eggnog mixture. Pour into a serving bowl and sprinkle with nutmeg.




print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295