Monday, December 22, 2008

Beverage Monday.

Egg Nog
Photo is of Rosario's Rumpope featured below.

Today on Beverage Monday I am featuring different Egg Nog recipe's. Try one or all! Have a Very, Merry Christmas!

Emerils Old Fashioned Egg Nog from
  • 1 quart milk
  • 1 cup superfine or confectioners' sugar
  • 1 vanilla bean, split in half lengthwise and seeds scraped out
  • 12 large eggs*, separated
  • 2 cups heavy cream
  • 2 cups bourbon
  • 1 cup brandy
  • Freshly grated nutmeg, for garnish
  • Chocolate shavings, for garnish

In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil. Remove from the heat. In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the egg yolk mixture into the saucepan with the hot milk, whisking. Cook over medium heat, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 4 hours or overnight. In a large bowl, beat the egg whites with an electric mixer until soft peaks start to form. Slowly add 1/4 cup of the sugar and beat until stiff peaks form. In a large bowl with clean beaters, beat the cream until thick and frothy. Add the remaining 1/4 cup sugar and beat to soft peaks. In a large punch bowl, combine the chilled egg yolk mixture and the bourbon and brandy. Fold in the sweetened whipped cream, then the egg whites. Refrigerate until chilled, 30 minutes to 1 hour. To serve, sprinkle nutmeg over the top and garnish with chocolate shavings. Serve chilled.

Chocolate Egg Nog from

  • 8 eggs
  • 3 cups chocolate milk
  • 2 cups milk
  • 1 cup cream
  • 1 cup Kahlua liqueur (or delicious, freshly brewed strong coffee)
  • 1 cup dark rum
  • 1/2 cup brown sugar
  • ¾ teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • grated chocolate, garnish
In a large saucepan over a medium heat, pour the milk and chocolate milk. Heat the milks, but DO NOT BOIL. In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency. When the milk mixture is hot (but not boiling!), add approximately half of it to the bowl containing the beaten eggs and brown sugar. Whisk well.Pour all of the egg, sugar & milk mixture back into the large saucepan. Reduce heat to low. Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream. Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon. Remember not to ever allow the mixture to boil. Remove the eggnog from the low heat. Stir in the dark rum, ground cinnamon and ground nutmeg. Cover with plastic wrap and refrigerate until chilled (at least 3 hours). To serve, ladle the eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon.

Rosario's Rumpope (Ecuadorian Holiday Eggnog) from Fine Living
Pronounced "rom-poe-pay"
  • 8 eggs
  • 1 can of condensed milk
  • 3 to 4 canned peach halves or 8 to 10 canned peach slivers
  • 1 teaspoon of vanilla extract
  • Two 8-oz. cups of rum (optional)
  • Ground Cinnamon or Cinnamon Stick, for garnish

Whip eggs in blender for 3 to 4 minutes. Add condensed milk, canned peach halves, vanilla extract and blend thoroughly. Slowly add rum as the ingredients are blending (you can increase or decrease quantity as per your taste). Sprinkle Cinnamon around the top or add a cinnamon stick for garnish.

Mexican Rompope From Mexican Vacation Travels

  • 1 quart milk (preferably whole)
  • 1 cup sugar
  • 1 vanilla bean sliced and scraped (2 1/2 teaspoons vanilla extract can be substituted)
  • 1 cinnamon stick
  • 1/4 cup ground almonds
  • 9 egg yolks
  • 2 cups rum or brandy

Combine the milk, sugar, vanilla and cinnamon stick in a large saucepan and heat over medium. Bring to a gently boil stirring constantly to avoid scorching. Reduce heat and simmer for 15 minutes continuing to stir. Remove from heat, and cool to room temperature. Beat the egg yolks until thickened. From the above mixture, remove the cinnamon stick and gradually whisk the egg yolks in. Return to low heat and continue stirring and cooking until mixture can coat the spoon. Remove from heat and cool. Add the rum or brandy to taste and stir well. Rompope is best enjoyed after it rests for a few days in the fridge.




bridechic said...

Check it out! You've been tagged for The Fabulous Blog Award


Anne @ Pink Galoshes said...

Oh, what a fabulous post. I just adore the bevy of recipes. Thanks for posting. So festive!