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Egg Nog

Adam_Gorski_32989

Hey guys,

I work at a cocktail bar in Minneapolis and we are trying to get an egg nog that is more stable than the traditional recipes with raw yolks and whipped whites in it. (Even those with cooked eggs separate and have a funky texture... not to mention would be quite time consuming on a busy evening.)

Does anyone have any experience with making Egg nog in a creative new way (not drifting too far from the original)?

I am toying with the idea of using other stabilizers (Xanthan, versa whip) and holding the cocktail in a whipping siphon or nitro charged corni-keg.

Thanks!

Adam

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lfmichaud

Modernist cuisine got two interesting syphon eggnog recipes.

http://modernistcuisine.com/recipes/popping-buckeyes-eggnog-cocktails/

I haven't tried them yet so keep us informed!

Ben_Johnson_34605

I developed an eggnog recipe last week that should be going live on chef steps very soon. It tastes very nostalgic(as in store bought goodness). It should be very stable in cocktails, we use it in traditional rum and egg nog with no issues. Did I mention its delicious?

Samuel_68313

Awesome, can't wait to try it.

I love eggnog, I prefer brandy to rum myself, probably two parts rum, three parts eggnog, with a good dusting of spices on top.