|
Eggnog Recipes from Years Past
December 2001 -- With the holidays approaching, thoughts turn to foods -- and drinks -- of the season, including that naughty-but-nicely flavored favorite, eggnog. Below, by popular request, NPR Online offers some eggnog recipes that listeners enjoyed in years past.
Lespinasse in Washington, D.C.
1 quart heavy cream
2 quarts milk
500 grams sugar
3 vanilla beans
12 eggs
2 star anise
1 small nutmeg grated
3 black cardamom pods (crushed)
1/2 cup Grand Marnier
2 cups Meyers Rum
1 tsp. ground cardamom
1 tsp. ground Allspice
Combine the milk, cream and 1/2 the sugar. Bring to a boil for 2
minutes. Add spices. In a separate bowl whisk the eggs and remaining
sugar until light and frothy. Temper the egg mixture into the milk and
cream boil, whisking until it becomes thick. Add the Grand Marnier, rum,
and cardamom and Allspice. Enjoy!
Coquito (Puerto Rican coconut eggnog)
Recipe presented by former Talk of the Nation host Ray Suarez
 Listen in as Ray Suarez shares the secrets of coquito with NPR's Alex Chadwick on Morning Edition in 1998.
12 oz. condensed milk
4 egg yolks
2 cups Puerto Rican white rum
14 oz. coconut milk
1 sprinkle of nutmeg
1 1/2 teaspoons cinnamon (use half in the mix, half as garnish)
Mix the ingredients in a blender. Then, as Suarez said, put the results "in the coldest part of the fridge for two hours before you serve it."
Round Robin Bar at the Willard Inter-Continental Hotel in Washington, D.C.
1 egg yolk
sugar
1 oz. water
1 oz. bourbon
1 oz. Cointreau
2 oz. heavy cream
egg whites
Combine the yolk, 1 teaspon sugar and water in a glass. Use a fork to
whip. Add the liquor, mix in the cream. In a separate container whip
the egg whites with a little sugar for about 30 seconds or until they're
like chiffon. Put all the ingredients together with some ice and shake
vigorously. Strain into a glass. Top with nutmeg.
Good Housekeeping Magazine
12 eggs
1 1/4 cups sugar
1/2 teaspoon salt
2 quarts milk
1 cup brandy
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1 cup heavy cream
Combine the eggs, sugar and salt with half the milk in a saucepan. Cook
until thick, 170 degrees. It will take about 25 minutes. In a separate
bowl combine the brandy, nutmeg and milk. Combine that mixture with the
hot custard. Whip the cream. Fold it into the mixture. Pour into
glasses and enjoy!
 Read other holiday recipes.
Share your family recipes in the NPR recipe discussion board.
Other Resources
• Read about eggnog safety at the National Food Safety Database.
• Find more eggnog recipes at Epicurious.
• Read the history of eggnog.
|
