Use Your Noggin
8 eggs, separated, reserving 4 of the egg whites
3/4 c. granulated sugar
1 vanilla bean, split
1 cinnamon stick
1/2 T nutmeg
2 c. whole milk
2 c. heavy cream
Steep the milk and cream with the spices in a medium saucepan over low heat until it begins to simmer. Cover and remove from the heat. Allow the flavors to meld for 20 minutes.
Meanwhile, whip the 8 egg yolks with the sugar until pale yellow and fluffy.
Pour the warm milk and cream mixture over the whipped egg yolks. Whisk to thoroughly combine. Return the mixture to the heat and cook over medium, constantly stirring until it slightly thickens and coats the back of the spoon.
Working quickly, strain the eggnog into a bowl, gently pushing on the spices. Refrigerate the eggnog until completely cool. About 2 hours.
Lastly, whisk 4 of the egg whites to soft peaks. Fold the whipped whites into the eggnog base. Refrigerate until ready to serve. Top with additional freshly grated nutmeg.
The Hottest Toddy In Town
Spiced Apple Vanilla Toddy
2.0 oz Remy Martin VSOP Cognac
1.5 oz Spiced apple syrup
3.0 oz Hot water
Squeeze of lemon
Top with Allspice whipped cream
Combine all ingredients into cocktail glass. Top with whipped cream. Add garnish for desired look and flavor.
Grated cinnamon, 1 cinnamon stick, 1 apple slice
Serve and enjoy!
Recipe for Syrup:
Spiced Apple Vanilla Syrup
5 cinnamon sticks
2 whole nutmegs
2 tablespoons whole cloves
1 tablespoon black peppercorns
2 honeycrisp apples
1 vanilla bean
Combine all ingredients into pot. For the apples, grate or finely chop and dice before adding to pot. Vanilla bean should be split in half, scrape out into pot and add the husks as well.
Bring all to a boil and reduce heat to a simmer.
Simmer for 25 minutes so that syrup may thicken.
Remove from heat and allow to cool.
Once cooled, squeeze out all liquid through cheese cloth.
*For a greater yield double all ingredients except vanilla bean.