Eggnog Coupe de Milieu
Start to finish: Two hours
(10 minutes active)
2 medium eggs
1 cup heavy cream
1/8 cup sugar
Pinch ground cinnamon
½ cup Southern Comfort
1/8 teaspoon vanilla extract
Grated nutmeg, for garnish
Bring about an inch of water to a simmer in the bottom half of a double boiler.
While the water heats, in the top half of the boiler combine the eggs, heavy cream, sugar and cinnamon. Place the top half over the simmering water and whisk until thick and frothy, about six to eight minutes.
Pour the mixture through a mesh strained into a bowl. Refrigerate until chilled like custard, about two hours. When cold, whisk in the Southern Comfort and vanilla. Divide among chilled shot glasses and garnish with freshly grated nutmeg.
Makes six to eight servings.
Recipe from Ti Adelaide Martin and Lally Brennan's "In the Land of Cocktails."
Start to finish: Two hours
(10 minutes active)
2 medium eggs
1 cup heavy cream
1/8 cup sugar
Pinch ground cinnamon
½ cup Southern Comfort
1/8 teaspoon vanilla extract
Grated nutmeg, for garnish
Bring about an inch of water to a simmer in the bottom half of a double boiler.
While the water heats, in the top half of the boiler combine the eggs, heavy cream, sugar and cinnamon. Place the top half over the simmering water and whisk until thick and frothy, about six to eight minutes.
Pour the mixture through a mesh strained into a bowl. Refrigerate until chilled like custard, about two hours. When cold, whisk in the Southern Comfort and vanilla. Divide among chilled shot glasses and garnish with freshly grated nutmeg.
Makes six to eight servings.
Recipe from Ti Adelaide Martin and Lally Brennan's "In the Land of Cocktails."