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.

INGREDIENTS

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

INSTRUCTIONS

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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