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Yesterday we got nogged up by Richie Moe, bar manager and eggnog expert at Citizen Public House. Today he shares a recipe for one of his signature eggnogs. After you try it, you’ll never want the store-bought stuff again.
The ingredients:
12 whole eggs
6 egg yolks
1 ¼ cup sugar
½ tsp. salt
8 cups whole milk
2 tblsp. Vanilla extract
2 cups bourbon
1 nutmeg bulb
Pinch Saigon cinnamon
3 cups heavy whipping cream
How to make it:
Combine the eggs, yolks, sugar and salt in a medium cooking pot. Whisk very well. Combine with whole milk and whisk into the pot. Put pot on stove and cook at the lowest possible heat until you have reached 161 degrees (periodically checking with a thermometer). Once you reach 161, immediately cut the heat and strain into a large mixing bowl to remove and small particles of uncooked egg. Stir in the vanilla extract and bourbon, then grate a whole bulb of nutmeg and add the cinnamon. Cover and let cool four hours. Take heavy whipping cream and mix until whipped. Fold egg mixture into whipped cream and mix again. Keep cold and serve.
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