The Best Mocha Eggnog
Difficulty: DifficultServings
24
servings2005 Mocha eggnog based upon the Best Damn Eggnog recipe that won the challenge in 2003 and 2004.
Ingredients
- Group A:
1 qt. whole milk (1/2 chocolate, 1/2 white)
1 vanilla bean, split
½ c. granulated sugar
2 T. molasses
1 shot espresso
- Group B:
1 ½ c. confectioner’s
sugar
¼ c. flour
¼ t. salt
14 egg yolks
- Group C:
3 c. whole milk (1/2 chocolate, 1/2 white)
1 ¼ c. heavy cream
¼ c. confectioner’s sugar
1 T. vanilla extract
½ c. Kahlua
¼ c. Chocolate liqueur
1 shot espresso
Directions
- Combine “Group A” ingredients in heavy saucepan and allow to infuse over low heat while whisking yolks.
- Combine “Group B” ingredients and whisk/beat. Keep adding & whisking sugar until pale yellow and satin-like in texture.
- Bring “Group A” ingredients to a boil, then gradually whisk into yolk mixture.
- Return all to the saucepan and cook over medium heat, stirring constantly for 2-3 minutes or until foam subsides and mixture thickens to the consistency of heavy cream (it should coat the back of a wooden spoon). Do not boil, or the egg mixture will curdle.
- Strain mixture, set aside and let cool to room temperature.
- Lightly whip cream and sugar from “Group C” ingredients. Stir in remaining ingredients.
- Combine egg mixture with cream, and then transfer to storage containers.
- Refrigerate overnight.
- Shake well, add your preferred spirits, and enjoy with an additional dusting of nutmeg, if desired.
Notes
- Step 3: Be patient while beating yolks… they get thick!
- Step 5: Cook the mixture gently to an internal temperature of 160 °F which will kill any bacteria… too much higher and you get scrambled eggs!
- Step 7: Too much whipping results in more separation of the cream & nog.
Recent Comments