Home Made Egg Nog
Egg Nog 2.0
Many moons ago, I was working in Tallahassee, FL at The Governors’ Club, a member only dining club. For Christmas that year we decided to really do it up for the employees. We made Stolen and Egg Nog. This is that version. The chef, Todd Misener now with Trebache in New Orleans, came up with this recipe. It is similar in technique as the previous recipe, but is thicker and flavored differently. This is, as he calls it, Puerto Rican egg nog. The coconut and dark rum go to fulfill that name. This can easily be cut in half. For me, I would leave the spices the same.
Puerto Rican Egg Nog
A slightly different take on nogs in general but well worth the effort to make. Be prepared to ration it as it is just delicious, but the labor makes it extra special.
Ingredients
Puerto Rican Egg Nog: Group 1
- 20 Each Egg yolks
- 1.5 C White sugar
- 1/2 C Dark Rum
Group 2
- 3 C Half and half
- 2 C Coco Lopez
- 1/2 t Freshly grated nutmet
- 1 each Cinnamon stick
- 1 T Vanilla extract
Group 3
- 1 C Half and half
- 1 C Dark Rum
Instructions
Make the egg nog
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Place the first three ingredients in a deep metal or glass bowl and place on a pot with water heated to just below a boil. Make sure the water doesn’t touch the bowl.
Using a hot pad, hold the bowl and move the whisk in a figure 8 motion along the bottom of the bowl with a moderate speed. The idea is to expose the egg mixture to the heat evenly. Occasionally whisk the edges of the egg mix to incorporate the edges into the mixture, then return to whisking in the figure 8 motion. The target temperature is 150° F on an instant read thermometer.
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Add the second group of ingredients to the bowl, replace it on the pot and whisk in the same manner until the mixture reaches 175° F.
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Remove from the heat, add the last two ingredients, stir to incorporate and place in an ice bath to cool the mixture. Even with the added cool ingredients, there may be sufficient residual heat to keep cooking the eggs which can make the curdle and that’s not yummy.
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Once the nog is cool, remove the cinnamon stick and pour it into resealable bottles for gift giving, or a pitcher for you for later. A common experience from those who enjoyed the nog, a few glasses and your legs disappear.
This procedure is a bit trickier than the recipe posted on Holiday Hooch, but well worth making.
If you have made either of these Kahlua recipes or just have some hanging about, you can make your own beverage, man, and change out the rum for Kahlula or use the nog in your White Russian.