Sometimes the Christmas festivities get to us a little bit.
It might be the music. It might be the presents. It might be the sugar high from the 347 candies I ate off my Christmas tree.
(Who uses real ornaments, anyway?)
And then you add a little mulled wine and eggnog to the mix, and all of a sudden you find yourself so excited about Christmas that you start dancing around your kitchen saying random German-sounding words that you don’t even know the meaning of.
It was the Germans, after all, who were the ones who came up with the brilliant idea of hanging chocolates from the tree.
Breath-taking, stunning, shivery business for the non-pregnant adults.
Adapted from Alton Brown.
- 4 eggs, separated into yolks and whites
- 1/3 cup sugar, separated
- 2 cups milk
- 1 cup whipping cream (not whipped)
- pinch of salt
- 1/2 to 3/4 teaspoon nutmeg (if at all possible, use freshly grated!)
- 1/2 cup whisky (I used Spicebox spiced whisky)
- 1 teaspoon vanilla
- optional toppings: whipped cream, chocolate shavings, additional nutmeg, additional whisky…
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks until they become paler. With the mixer running, slowly add 1/4 cup of the sugar. Set aside.
- Add milk, whipping cream, salt and nutmeg to a saucepan. Cook over medium heat, whisking continuously.
- Temper the eggs by pouring a small amount of milk into the egg mixture (while stirring!), and then all of the egg mixture back into the milk (again, keep stirring! The purpose of this process is to make sure you don’t cook the egg).
- Stir in the whisky and vanilla.
- Clean the stand mixer bowl and whisk, then use them to whip the egg whites until foamy. Very slowly, add in the remaining sugar, and continue to whip until it becomes meringue (stiff peaks will form – when you pull the whisk out of the bowl, it will keep its shape).
- Carefully fold the egg white mixture into the milk mixture.
Note: My meringue didn’t want to combine nicely, so I didn’t have to be too careful when folding (in fact, I ended up beating them to get rid of the meringue globs). Next time I think I’ll try whipping the egg whites just to soft peaks, rather than all the way to meringue.
- Chill and serve. (Or just drink it hot immediately.)
- Optional: top with whipped cream, chocolate shavings, additional grated nutmeg, or whatever else your heart desires.