Creamy simmered then chilled eggnog doused with Licor 43 and topped with a nutmeg dusted meringue. Deconstructed and both egg whites and yolks cooked to cocktail perfection!
What’s In Your Eggnog?
Who knows what’s in yours, but in ours… we have egg yolks, nutmeg, milk and sugar simmered to 160 degrees. Egg whites and sugar whipped and baked to fluffy meringue perfection. Licor 43 is our booze of choice, bringing that Mediterranean flavor to a long-ago, American favored, holiday drink.
Many years ago, here in America, eggnog was the holiday drink of its time. It faded. Why?
We became health conscience and aware that eggnog was always made with raw eggs. Yuk!
Raw Egg Eggnog
Eggnog does not have to be made with raw eggs. So… I am going to show you how to make the most luscious eggnog, using milk, cream or your favorite plant milk AND we will simmer that milk with a little sugar and egg yolks. Just like you would do with a custard.
The egg whites will get whipped into fluffy, marshmallow peaks and baked for ten minutes to make a meringue-like topping for the creamy, boozy eggnog.
What the heck does that mean, you ask? All it really means is that we take the same ingredients ordinarily used to make a particular recipe, and simply use them differently, creating a new recipe.
Why on earth folks thought it was okay, maybe still do, to make a luxury holiday sip with raw eggs, is beyond me.
The milk and egg yolks only need to simmer on low for a few minutes, bringing the temperature to 160 and making it perfectly safe and more delicious to drink.
Rather than heap a huge mound of raw egg whites or more whipped cream (especially if cream is used with the milk), I can’t think of anything more delightful than a delicate (not stiff), egg white and sugar meringue, dusted with nutmeg on top!
Cold Eggnog vs Warm Eggnog
While cold eggnog can be attained with this recipe, simply by chilling the egg yolk, sugar and milk mixture after cooking it, a warm eggnog is equally delightful.
Serving cold eggnog for a large gathering? Simply chill a large batch of the eggnog mixture until ready to serve. Add the liquor, brandy or rum just before serving or when the eggnog is made.
The meringues will keep at room temperature for a day, or in the fridge for a few days in an air-tight container.
What’s The Best Alcohol To Use In Eggnog?
While rum or brandy was the old school booze to use in eggnog, later finding bourbon being introduced as a warm, woody flavor to pair with eggnog, I am 100% in love with a totally different booze in my eggnog; Licor 43!
Licor 43 – Cuarenta y Tres
Oh My Goodness! Where has this fabulous liquor been all my life?
From Spain, known as Cuarenta y Tres (which means 43), this liquor is everything you would want in desserts, holiday flavors, sauces for meats such as duck or pork, coffee sips and for sure, Eggnog!
Its color is golden orange. It is said to be made with a secret blend of 43 herbs and spices. The flavor is unlike any other liquor I’ve tasted, with strong notes of vanilla, cinnamon and orange peel.
How To Make Deconstructed Cooked Egg Eggnog
It all starts with the EGG! Separate the whites from the yolks, placing the yolks in a saucepan and the whites in a mixing bowl.
Add the milk (of choice), or cream and sugar to the yolks. Simmer on low, whisking, until the temperature reaches 160. It happens rather quickly.
Whisk the egg whites with a little sugar, and a pinch of cream of tartar until fluffy and firm. Place scoops of whipped egg whites (sized to fit into the glass it will be served in), onto a silicone baking sheet (preferably, so much easier to remove). Sprinkle a pinch of nutmeg in top the egg whites. Bake 10-minutes.
Add Licor 43 (or alcohol of choice), to the milk mixture with nutmeg. Whisk until frothy, pour into serving glasses and top with meringue.
Other Eggnog Yummies
Now that you’ve prepared the best eggnog around, you may want to use it in a few other ways besides sipping. Of course, making a popsicle out of it would be my first suggestion. A taste of the holidays in the dead of July!
Or, for anytime of year, you will definitely want to taste the eggnog in a delicious Eggnog Muffin or Tea Bread.
- Licor 43
- Confection sugar
- Cream of tartar
- Hand mixer
- Silicone Baking sheet
- Baking sheet pan
- Mixing bowl
- Measuring cup
- Measuring spoons
- Stovetop or burner
- Oven – for the meringues
Deconstructed Cooked Egg Eggnog – None Better!Course: DrinksCuisine: Mediterranean
Creamy simmered then chilled eggnog doused with Licor 43 and topped with a nutmeg dusted meringue.
Eggs – 2, separated
Sugar – 1/4 cup
Milk – 2 cups, your choice
Licor 43 – 3 oz
Nutmeg – to taste
Confection sugar – 1 tbsp
Cream of tartar – pinch
- Preheat oven to 350
- In a saucepan place the egg yolks, sugar and milk and simmer on low, while whisking, until the temperature reaches 160 degrees.
- Remove from the burner, cool then chill.
- Place the egg whites in a mixing bowl and whip until frothy. Add a pinch of cream of tartar and the confection sugar and continue to whip until firm and fluffy.
- Place dollops of whipped egg whites onto a silicone baking sheet, pinch of nutmeg on top, bake 10 minutes. Look for a light golden color.
- Remove and allow to cool.
- Add the licor to the milk mixture. Whisk to form froth. Pour into glasses and top with Meringue.