Recipe:Chilled eggnog shooters

Published: Wednesday, Dec. 19, 2012 - 12:00 am | Page 2D

Makes 12 small or 6 larger

From "Tiny Party Food!" by Teri Lyn Fisher and Jenny Park. Eggnog doesn't needn't be too-sweet stuff from a carton. But it's rich, so you can get away with small servings.


2 egg yolks

1/4 cup granulated sugar

1 cup milk (whole or reduced-fat, or soy or almond milk)

1/2 cup cream

3/4 cup bourbon

2 egg whites

Cinnamon-rim garnish:

1/4 cup honey

1/2 cup granulated sugar

1 tablespoons plus 1/2 teaspoon cinnamon, divided


Beat egg yolks with an electric mixer until light and fluffy. Add sugar and continue to beat, scraping down sides. Stir in milk and cream.

Pour into a saucepan and cook over medium-low heat, stirring frequently, for 5 to 10 minutes or until slightly thickened. (You should see a definite track when you draw a finger across the back of the spoon). Strain through a fine sieve and place in a bowl of ice water to cool completely. Refrigerate at least an hour and up to 8 hours.

Just before serving, remove from refrigerator, stir in bourbon.

Beat egg whites until stiff peaks form, about 3 minutes. (Stiff peaks will stand up straight when beaters are lifted.) Fold egg whites into the chilled yolk mixture until completely combined.

Pour honey onto a small plate and spread it around. In another shallow bowl, combine sugar and 1 tablespoon cinnamon. Dip each glass into honey and then into cinnamon sugar. Ladle eggnog into glasses and top with sprinkle of cinnamon.

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