Eggnog

Image by Billy McDermott

Step 1

10 egg yolks

1 cup sugar

1 cup brandy

1 cup rum

2 quarts milk

1 pint half & half

Image By Bill Stilwell

Beat egg yolks till thick and bright yellow.

 

Gradually fold in sugar, 1 teaspoon at a time

Add brandy and rum

Chill (overnight) *Watch video below about letting it sit longer

Add  milk and half and half

Step 2

10 egg whites

1/2 cup sugar

1 pint whipped cream

 

Beat egg whites to stiff peaks, gradually adding sugar

gently fold in whipped cream then everything from Step 1.

Serve with freshly grated nutmeg.

 

 

 

 

Image by Yasmina Haryono

 

Resources – Salmonella Concerns

How to Use Science to Make Safe Eggnog With Raw Eggs – WIRED magazine

“Eggnog… is a velvety mix of egg proteins surrounded by sugar molecules, diluted by milk and booze to a perfect thickness for drinking. It’s a dessert-flavored milkshake for grown-ups.”

“Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets. The health risk with food isn’t pathogens specifically; it’s pathogens plus time. That is, do they have the right conditions to breed to disease-causing levels? This is why refrigeration works; food bugs don’t like the cold. So buy fresh eggs, keep them in the fridge, give them a quick rinse before use, and then get cracking.”  – Adam Rogers

Why You Shouldn’t Fear Eggnog – Popular Science

Cooking the Egg Base – FoodSafety.gov

 Cooked Eggnog recipe with special garnish

Kamara’s Dirty Chai Coffee

1 tsp. ghee
1 tsp. coconut oil
add enough hot coffee / espresso to melt the oils
add Spices | 1 or two shakes or 1/8 tsp:
cardamom
cinnamon
powdered ginger

To Taste:

add half and half and / or chocolate silk

 

 

 

The difference between Half & Half and Heavy Cream

Wonder no more about the difference between half and half, light cream, whipping cream and heavy cream.

Milk Fat Scale

In one word, it comes down to one thing – fat.  The percentage of fat content is what differentiates how each product performs in recipes.

 

Heavy Cream and Light Cream are best used for adding to coffee or pouring over fruit.

Whipping Cream thickens soups and sauces.

* In order to make a whip, a minimum of 32% fat content is required.

Heavy Cream, at 36-40% fat content, is the most widely used in the making whipped cream and ice cream.

Author’s Opinion: I haven’t researched who originated the fat scale and how each grade of milk was named, but it would make more sense to me if the last two – Heavy Cream and Whipped Cream were switched.

 

Additional Resources:

Southern Living  – Difference between Whipping Cream and Heavy Cream and how to use them.

Related Article by Emma Christensen : Difference between Half and Half,  Light Cream, Heavy Cream and Whipping Cream
http://www.thekitchn.com/whats-the-difference-halfandha-73203

Emma is the recipe editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer (Spring 2015).

Martha Stewart Explains the fat scale. *Cream information located between 4:55 – 8:16 on the video.

http://www.youtube.com/watch?v=4epI_4YYPZE

About.com – How to make your own heavy cream  substitute at home with milk and butter. *Not for whipping.

Whipping Tips by Alberta Milk

Coconut Milk Whipped Cream