Chef Marc Collins' Eggnog Recipe

Progressive-Dinner-Eggnog-Blog 'Tis the season for festive holiday cocktails! Take a tip from Chef Marc Collins and put Eggnog on the menu at your next holiday gathering. At our Progressive Dinner, we start the evening with hors d’oeuvres and holiday beverages at the Historic Kings Courtyard Inn. This year, Chef Collins' Eggnog has been a huge hit.   Join in the merriment and whip up your own boozy version of the eggnog served at our Progressive Dinner. Whether you're stocking the bar for a holiday party or planning a cozy night in by the fire, this recipe will get you in the yuletide spirit.   Ingredients: For the Eggnog: • 12 large eggs yolks (reserve the whites) • 2 cups granulated sugar • 1 liter bourbon • 1 quart (4 cups) whole milk • 1 cup heavy cream • 3/4 cup Cognac or brandy • 1/2 cup Myers’s dark rum • Pinch fine salt To serve: • 12 reserved egg whites • 1 1/2 cups cold heavy cream • Freshly grated nutmeg   Instructions: For the Eggnog: Leave the whites out until they get to room temp reserving till later in the recipe. Combine the yolks and sugar in a large bowl and whisk until well blended and creamy. Add the remaining ingredients and stir to combine. You can place it in the refrigerator for at least 1 week and up to 3 weeks if necessary. To finish: Next take the egg whites and place them in a very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 2 to 3 minutes. Remove to a larger bowl. Place the cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form, about 1 to 2 minutes. Place this in the large bowl. Fold the eggnog base with a rubber spatula to re-combine, and then add it to the punch bowl. Gently whisk the eggnog together until just combined and no large pockets of whites or cream remain (do not over mix or you’ll deflate the eggnog). Garnished with grated nutmeg.   Interested in our Holiday Progressive Dinner? While this year's Progressive Dinner is sold-out, read more here and mark your calendar so you can book your reservation early in 2015. 

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