Eggnog-aritas
Eggnog-aritas could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. One portion of this dish contains around 4g of protein, 11g of fat, and a total of 222 calories. For $1.67 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 274 fans. Head to the store and pick up sugar, brandy, nutmeg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. With a spoonacular score of 18%, this dish is not so outstanding. Users who liked this recipe also liked Eggnog Chocolate Chip Bread with Brown Butter Eggnog Glaze, Chocolate Eggnog Cupcakes with Eggnog Cream Cheese Frosting, and Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup.
Servings: 8
Preparation duration: 240 minutes
Cooking duration: 15 minutes
Ingredients:
2 ounces bourbon
2 ounces brandy
6 large egg yolks
2 cups half-and-half
1/2 whole nutmeg, crushed with a heavy pan
1/2 teaspoon freshly grated nutmeg
2 ounces rum
1/2 cup sugar
1 vanilla bean, split lengthwise and seeds scraped out
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
Make the creme anglaise: Combine the half-and-half, crushed nutmeg, and vanilla pod and seeds in a medium saucepan and bring just to a boil over medium heat. Remove from the heat and let steep 5 minutes. Whisk the egg yolks and sugar in a bowl. Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes. Strain and refrigerate until cold, about 4 hours. Make the cocktails: Combine the sugar and grated nutmeg on a plate. Dip the rims of 8 martini glasses in water, then in the sugar mixture. Combine half each of the creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice. Shake well and strain into 4 glasses. Repeat to make 4 more cocktails. Photograph by James Wojcik
Step by step:
Make the creme anglaise
1. Combine the half-and-half, crushed nutmeg, and vanilla pod and seeds in a medium saucepan and bring just to a boil over medium heat.
2. Remove from the heat and let steep 5 minutes.
3. Whisk the egg yolks and sugar in a bowl. Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes. Strain and refrigerate until cold, about 4 hours.
Make the cocktails
1. Combine the sugar and grated nutmeg on a plate. Dip the rims of 8 martini glasses in water, then in the sugar mixture.
2. Combine half each of the creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice. Shake well and strain into 4 glasses. Repeat to make 4 more cocktails.
3. Photograph by James Wojcik
Nutrition Information:
covered percent of daily need
