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 ozwhole milk
2 cpowdered sugar, divided into 1 cup containers
2 tspvanilla extract
2 Tbspspiced rum (or more!!!!)
2 cheavy whipping cream
1 1/2 cwhite chocolate chips (optional)
·cinnamon to taste
·nutmeg to taste
How to Make White Chocolate Egg Nog
- Set stove to medium heat.
In a large sauce pan bring whole milk to scolding temperature.
- Mix in 1 cup of powdered sugar while stirring constantly. Add vanilla extract to the milk mixture and continue stirring.
- Once sugar is completely dissolved, stir in egg yolks one at a time beating vigorously.
- Add white chocolate to the mixture and stir until it is completely dissolved. Bring milk back up to scalding temperature to temper the chocolate. (optional)
- Add nutmeg and cinnamon to taste.
Let the mixture cool on stove top to about room temperature.
Then refrigerate for 2 hours.
- In a mixing bowl beat heavy cream, remaining sugar, and rum(optional) until it forms soft peaks.
- Stir whipped cream mixture into the chilled egg nog mixture until it is completely incorporated.
- Side 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.