BALTIMORE EGGNOG
Inspiration: E. Ricket and C. Thomas, The Gentleman's Table Guide, 1871. The generally accepted recipe for a Baltimore Eggnog starts with Madeira, cognac, and Jamaican rum-but E. Ricket and C. Thomas were not on this planet to go along with every popular notion. They decommissioned cognac in favor of Irish whiskey and traded Madeira for its brighter cousin sherry. In that formulation, the malt nuances of the whiskey integrate with the raisin tone from the Pedro Ximenez sherry, the vanilla syrup, and the molasses notes from the rum. It makes for an extra-special nog indeed.
Provided by Food Network
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 10
Steps:
- Add all the ingredients, except the garnish, to a shaker and shake. Add ice and shake again vigorously. Strain into a wine glass and garnish with freshly grated nutmeg.
- Use a paring knife to cut down the center of the vanilla bean pod, being careful to cut through only the top half and not all the way through the pod. Open the pod and scrape the vanilla seeds out with the edge of your knife.
- Add the seeds, sugar, and water to a large saucepan over medium heat, but do not boil. Slowly stir until the sugar has dissolved.
- Remove the pan from the heat, cover, and let the seeds steep for 15 minutes. Strain through a chinois into bottles. The syrup will keep for 2 to 3 weeks in the refrigerator.
BALTIMORE EGGNOG
Categories Milk/Cream Rum Egg Nog Alcoholic Egg Christmas Brandy Winter House & Garden Drink
Yield Makes about 30 servings. If there is a problem with eggs in your region, do not prepare this recipe.
Number Of Ingredients 8
Steps:
- Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses.
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