Chef J’s Creamy Rum Eggnog Delight
If the process of making homemade Eggnog is to long and time consuming, run to the store and buy the brand of Eggnog you prefer and the best Light Rum ans start celebrating, but if you’re up to a little rule breaking here’s a great recipe…..
**** This uses cooked eggs****
4 cups milk
2 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks (you can use 8 it will still be creamy)
1 1/2 cups sugar
2 1/2 cups light rum (I always add more)
4 cups light cream ( If you use less eggs use less cream 2 3/4-3 cups)
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
Chef J’s Delicious Sangria
Happy National Sangria Day America… Here’s a great recipe to Start your Christmas Weekend off right, but please remember to Drink Responsibly…. Enjoy!!!
1/2 cup brandy (I like El Presidente brandy)
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle Spanish Rioja wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups Gingerale (Optional, But I love it)
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add cold Gingerale soda just before serving.
Chef J’s Creamy Hot Cocoa
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla beat with rotary beater or whisk until foamy. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature. Serve topped with marshmallows or whipped cream.