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Gallery Coffee Eggnog Credit: Bryan Gardner Recipe Summary prep: 25 mins total: 45 mins Servings: 18
Ingredients Ingredient Checklist 6 large egg yolks, plus 2 large whites 3/4 cup sugar 3 cups whole milk Large pinch of coarse salt 1 cup heavy cream 3/4 cup coarsely ground espresso beans, plus more finely ground for topping 2 ounces bourbon, such as Michter’s or Maker’s Mark 2 ounces dark rum, such as Appleton Estate 1 ounce cognac Unsweetened freshly whipped cream, for serving
Cook’s Notes The eggs in both the base and the meringue are cooked, so food safety shouldn’t be a concern.
Gallery Coffee Eggnog Credit: Bryan Gardner
Recipe Summary prep: 25 mins total: 45 mins Servings: 18
Gallery
Coffee Eggnog Credit: Bryan Gardner
Coffee Eggnog
Credit: Bryan Gardner
Coffee Eggnog
Recipe Summary prep: 25 mins total: 45 mins Servings: 18
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 18
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 18
18
Ingredients
Ingredients
- 6 large egg yolks, plus 2 large whites 3/4 cup sugar 3 cups whole milk Large pinch of coarse salt 1 cup heavy cream 3/4 cup coarsely ground espresso beans, plus more finely ground for topping 2 ounces bourbon, such as Michter’s or Maker’s Mark 2 ounces dark rum, such as Appleton Estate 1 ounce cognac Unsweetened freshly whipped cream, for serving
Directions
In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
Pour yolk mixture back into saucepan. Add coarsely ground espresso beans. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
Pour mixture through a fine-mesh sieve lined with 4 layers of cheesecloth into a large bowl; discard solids and cheesecloth. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, 5 minutes. Fold into eggnog.
Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with finely ground espresso.
Cook’s Notes The eggs in both the base and the meringue are cooked, so food safety shouldn’t be a concern.
Cook’s Notes
The eggs in both the base and the meringue are cooked, so food safety shouldn’t be a concern.
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All Reviews for Coffee Eggnog
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coffee Eggnog
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
