What's your *personal* eggnog recipe?
I had a friend from Puerto Rico and was fortunate enough to get the recipe for her family's holiday beverage. It is a tropical version of eggnog, I suppose. They call it Coquito.
1 cup white granulated sugar
3 egg yolks
1 can evaporated milk
1 small box (snack size) raisins
1 cinnamon stick
1 can coconut cream
1 bottle Puerto Rican rum
Beat egg yolks & sugar together very well.
Add everything else, mix and chill.
Naturally salmonella is a concern, so I purchase fresh eggs out of the refrigerator case & inspect them for cracks. I wash the eggs I will be using before breaking them and I store this drink in the refrigerator. Once when I made this beverage I heated it (prior to adding the rum), let it cool, then added the rum. It still tasted good.
"Naturally salmonella is a concern"
No need to worry about that. Some stores sell pasteurized eggs. You can also pasteurize yourself if you have a sous-vide setup. See: http://cooking.stackexchange.com/questions/13902/how-to-pasteurize-eggs-in-a-sous-vide-machine-in-the-shell
Or try aging your eggnog, as I do in the recipe above. The alcohol kills salmonella over time. Reference: https://www.youtube.com/watch?v=GeDhj...
Here's my current formula. This is designed to be aged at least one year. (BTW this probably should have gone in the Spirits forum.)
- 7 egg yolks (L or XL eggs)
- heaping 3/4c sugar (raw crystals, turbinado, or demarrara if possible, for some molasses flavor)
- 2/3c heavy cream
- 2 1/4c whole milk
- 1c bourbon (WL Weller, Maker's Mark, or similar -- a mellow wheated bourbon)
- 3/4c rum (dark amber, not too sweet: Banks 7 Island, Appleton XO, Zacapa XO, etc)
- 3/4c cognac (something robust. Ferrand 1840, Martell VSOP, or maybe Marie Duffau Hors D'Age armagnac)
- 1/2c - 3/4c* peach brandy (Mathilde Peche, Marie Brizard, Bols, or some other good brand ... *NOT* the cheap garbage from DeKupyer, Leroux, or anything else you would spit out if you sipped an ounce straight, at room temperature)
- 1/3c pimento (allspice) liqueur (St. Elizabeth is the standard here. If you can't get it, you can sub some other liqueur, but it's tough to know what would work. Nocello might be nice. An almond liqueur could work well too. Something deep, smooth, and warming.)
- 1/4 tsp salt
- 2 tsp vanilla extract
* Regarding the peach brandy, I find that the flavor fades over the aging period. The Mathilde has great flavor but is a bit less concentrated than some of the others, so the 3/4c is for that brand. For the others go toward 1/2c.
- Cream together sugar, salt, and yolks
- Add everything else. Mix well.
- Fill bottles (I use two 25 oz glass Perrier bottles, which this recipe fills just about perfectly)
- Close bottles, stick at the back of the fridge, and forget about them for a year
- Open, pour over an ice cube or two, grate on some fresh nutmeg if you feel like it, and enjoy (I hope!)
A) It needs to have high enough proof to keep raw milk and raw eggs safe for an entire year. (And I've actually had it after two full years.) The goal is to create a nice drink and hopefully not to kill anyone (but see (C) for more information on that).
B) It's actually not -that- strong. It creates around 56oz of nog, which is 14 or so servings (4 oz over ice is a nice serving size IMO). Each serving contains just over 2oz of spirits -- about a regular pour.
C) If you had to spend Christmas with my in-laws, you'd want all the strong drink you could find :-)