Chef Sean Fowler of Mandolin in Raleigh, North Carolina gives his version of eggnog a North African vibe by incorporating a bit of lemon zest and a Moroccan spice blend into the base for an unexpected but delicious twist.
4 eggs, separated
⅓ cup granulated sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
1 cup Brandy
½ teaspoon lemon zest
¼ teaspoon nutmeg
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cumin
7 leaves Cuban Oregano
1 minced & 6 for garnishing (or substitute mint)
½ cup dried black currants
- Whisk egg yolks with stand mixer, until light in color, about 2 minutes. Gradually add ⅓ cup sugar and continue to beat until it is completely dissolved. Set aside.
- In medium saucepan, combine milk, heavy cream and all spices plus minced Cuban oregano and just bring to boil, stirring occasionally. Remove from heat and strain.
- Gradually temper hot cream mixture into egg and sugar mixture., and then return everything to saucepan and cook until the mixture reaches 160 degrees. Remove from heat, stir in brandy and black currants and pour mixture into medium mixing bowl. Place in refrigerator to chill for 2 hours.
- Using stand mixer, whip egg whites to soft peaks. With mixer running, gradually add 1 tablespoon of sugar and beat until stiff peaks form. Gently whisk egg whites into chilled cream mixture.
- Return eggnog to refrigerator, and chill for at least 4 hours.
- Ladle eggnog into martini glasses and garnish with 1 leaf of Cuban oregano and 3 black currants
- From Chef Sean Fowler of Mandolin in Raleigh, North Carolina