White Chocolate Egg Nog
Maggie May Schill
1- The stuff in the stores is not pasteurized specially after the milk and eggs are made into nog form.
2- Egg nog doesn't contain raw eggs... at least not how I've ever made it.
The eggs are cooked in a tempering process which I will describe below.
- 20 oz
- whole milk
- egg yolks
- 2 c
- powdered sugar, divided into 1 cup containers
- 2 tsp
- vanilla extract
- 2 Tbsp
- spiced rum (or more!!!!)
- 2 c
- heavy whipping cream
- 1 1/2 c
- white chocolate chips (optional)
- cinnamon to taste
- nutmeg to taste
How to Make White Chocolate Egg Nog
- 1Set stove to medium heat.
In a large sauce pan bring whole milk to scolding temperature.
- 2Mix in 1 cup of powdered sugar while stirring constantly. Add vanilla extract to the milk mixture and continue stirring.
- 3Once sugar is completely dissolved, stir in egg yolks one at a time beating vigorously.
- 4Add white chocolate to the mixture and stir until it is completely dissolved. Bring milk back up to scalding temperature to temper the chocolate. (optional)
- 5Add nutmeg and cinnamon to taste.
Let the mixture cool on stove top to about room temperature.
Then refrigerate for 2 hours.
- 6In a mixing bowl beat heavy cream, remaining sugar, and rum(optional) until it forms soft peaks.
- 7Stir whipped cream mixture into the chilled egg nog mixture until it is completely incorporated.
- 8Side note:
If you do not properly temper your white chocolate like I stated above the chocolate may separate from the egg nog in the cooling process.