Featured Pinch Tips Video
- for the batter:
- 8 large eggs, see note below
- 1 1/2 cups unsweetened cocoa powder
- 1 cup packed brown sugar
- 2 t. vanilla extract
- 4 cups whole milk
- 8 oz. dark rum
- 4 oz. milk chocolate
- 3 cups heavy cream, well chilled
- pinch of salt
- for the garnish:
- 8 oz. semisweet chocolate, grated
- 15 cinnamon sticks
FOR THE CHOCOLATE WHIPPED CREAM:
Some hosts are reluctant to serve raw eggs. Although the food safety folks at the USDA recommend against using recipes in which the raw egg ingredients are not cooked, especially when serving pregnant women, young children, or anyone with a weakened immune system, there is no way around using eggs if you’re going to prepare a genuine eggnog. Here are some guidelines:
Select only clean, intact and well refrigerated Grade A or Grade AA eggs. Eggs left at room temperature promote bacterial growth more quickly so be sure to store eggs in your refrigerator as soon as possible and keep them refrigerated at 45 degrees or lower.
Don’t store eggs in the refrigerator door, since it’s often the warmest part of the refrigerator.
use eggs within three to five weeks. Never store raw eggs out of the shell in the refrigerator. Also, avoid having eggs outside of the refrigerator for more than two hours.
As with poultry, be sure to wash countertops and utensils that come into contact with raw eggs at once, as well as your hands. If you follow these general guidelines, you should have a safe and salmonella free holiday. But if you are really worried, there are many varieties of pasteurized imitation eggnog products on the market during the holiday season that you can serve, doctored up with a little nutmeg.