This recipe comes from www.bravetart.com . A change of pace than your average egg nog recipe. Probably better to consume and enjoy as well. Good luck!
So, skip the drive through and make something you don’t have to be scared of.
What gives this egg nog its distinctive flavor is chopped, not grated, nutmeg. Whether with pre-ground nutmeg from the jar or freshly grated as needed, most people only use nutmeg in its smallest form. Now imagine if you only used garlic that way in cooking. No sliced garlic. No whole cloves smashed open. No chopped garlic. No minced garlic. Only garlic paste.
Yeah. More than vampires would die in the aftermath, that’s for sure. Used like that, garlic would often overwhelm rather than enhance many dishes.
Same thing here. Grated nutmeg is…great. But sometimes too intense. Chopping it releases the same flavor, but in a much more gentle way. Meanwhile, a little bit of cinnamon steeped into the base rounds out the flavor and delivers spot-on McDonald’s perfection.
Egg Nog Shake
12 ounces whole milk
8 ounces heavy cream
1 Tahitian vanilla bean, split and scraped; seeds reserved
1 cinnamon stick, about 3” long
3 whole nutmegs, roughly chopped
3 ounces egg yolks (from about 4 eggs)
7 ounces sugar
1 teaspoon salt (use only 3/4 teaspoon for authentic McDonald’s sweetness)
2 ounces Frangelico
1/2 Tbsp vanilla extract
Whipped Cream Mix-In
12 ounces heavy cream
2 ounces brown sugar
Optional: 4 Maraschino cherries
Especially awesome with Molasses Ginger Cookies (gluten free)
In a medium pot, bring the milk and cream to a simmer together with the vanilla bean, cinnamon and nutmeg. When the mixture simmers, shut off heat and cover. Steep one hour.
Meanwhile whisk the sugar gradually into the egg yolks. It’s a lot of sugar, so don’t dump it in all at once or it will be difficult to incorporate. Whisk in the salt.
Return dairy to a simmer and fish out the vanilla bean and spices (don’t worry if any nutmeg chunks slip past; you’ll strain them out later). Use a spatula to scrape out the heavily flavored cream from inside the vanilla pod.
Temper the hot cream into the egg yolks, one ladle-full at a time. Then whisk the egg mixture back into the cream. Turn heat to medium low. Stir constantly with a rubber spatula, making sure to scrape all along the bottom of the pot to avoid curdling.
Normally, ice cream recipes entreat you to cook until the mixture is “thick enough to coat the back of a wooden spoon,” but with this recipe, that’s harder to judge. Instead, cook until a thermometer registers 145° F. If you’re more cavalier about these things, just cook until it is extremely hot to the touch.
Immediately shut off the heat and strain the custard through a sieve and into a large bowl. Discard any bits of nutmeg that remain. Stir in the Frangelico and vanilla extract. Cool in an ice bath and refrigerate until thoroughly chilled; about six hours.
Shake it up
To make it a proper “shake” you’ll need to super-cool the mixture and fluff it up a bit. The best way is to do this with an ice cream machine. Process the chilled ice cream base in ice cream maker just until it begins to thicken, about 15 minutes; you want it just a little softer than soft serve. If you don’t have a machine, you can skip this step. Your shake will have a thinner body, but will still be delicious.
While the shake base churns, combine the brown sugar and whipped cream in a medium bowl. Whip on medium speed until the cream holds stiff peaks. Transfer about four ounces to a pastry bag, fitted with a large star tip. Set aside.
Shut off the ice cream maker and pour or scoop the thickened base into the bowl of whipped cream. Fold gently with a rubber spatula to combine. If you’d like to add some extra booze, now would be the time.
Pour the shake into four glasses and top each with a swirl of whipped cream and a Maraschino cherry. Put some Molasses Ginger Cookies on the side and consider your halls decked.
Happy Holidays!
Egg Nog Shake · (serves 4)
I originally shared this recipe for my column on Serious Eats. You can read more about the terrifying ingredients found in a McDonald's Egg Nog Shake, but I’ll give you the short story: there are thirteen ingredients in the cherry alone. Not kidding.So, skip the drive through and make something you don’t have to be scared of.
What gives this egg nog its distinctive flavor is chopped, not grated, nutmeg. Whether with pre-ground nutmeg from the jar or freshly grated as needed, most people only use nutmeg in its smallest form. Now imagine if you only used garlic that way in cooking. No sliced garlic. No whole cloves smashed open. No chopped garlic. No minced garlic. Only garlic paste.
Yeah. More than vampires would die in the aftermath, that’s for sure. Used like that, garlic would often overwhelm rather than enhance many dishes.
Same thing here. Grated nutmeg is…great. But sometimes too intense. Chopping it releases the same flavor, but in a much more gentle way. Meanwhile, a little bit of cinnamon steeped into the base rounds out the flavor and delivers spot-on McDonald’s perfection.
 |
12 ounces whole milk
8 ounces heavy cream
1 Tahitian vanilla bean, split and scraped; seeds reserved
1 cinnamon stick, about 3” long
3 whole nutmegs, roughly chopped
3 ounces egg yolks (from about 4 eggs)
7 ounces sugar
1 teaspoon salt (use only 3/4 teaspoon for authentic McDonald’s sweetness)
2 ounces Frangelico
1/2 Tbsp vanilla extract
Whipped Cream Mix-In
12 ounces heavy cream
2 ounces brown sugar
Optional: 4 Maraschino cherries
Especially awesome with Molasses Ginger Cookies (gluten free)
In a medium pot, bring the milk and cream to a simmer together with the vanilla bean, cinnamon and nutmeg. When the mixture simmers, shut off heat and cover. Steep one hour.
Meanwhile whisk the sugar gradually into the egg yolks. It’s a lot of sugar, so don’t dump it in all at once or it will be difficult to incorporate. Whisk in the salt.
Return dairy to a simmer and fish out the vanilla bean and spices (don’t worry if any nutmeg chunks slip past; you’ll strain them out later). Use a spatula to scrape out the heavily flavored cream from inside the vanilla pod.
Temper the hot cream into the egg yolks, one ladle-full at a time. Then whisk the egg mixture back into the cream. Turn heat to medium low. Stir constantly with a rubber spatula, making sure to scrape all along the bottom of the pot to avoid curdling.
Normally, ice cream recipes entreat you to cook until the mixture is “thick enough to coat the back of a wooden spoon,” but with this recipe, that’s harder to judge. Instead, cook until a thermometer registers 145° F. If you’re more cavalier about these things, just cook until it is extremely hot to the touch.
Immediately shut off the heat and strain the custard through a sieve and into a large bowl. Discard any bits of nutmeg that remain. Stir in the Frangelico and vanilla extract. Cool in an ice bath and refrigerate until thoroughly chilled; about six hours.
Shake it up
To make it a proper “shake” you’ll need to super-cool the mixture and fluff it up a bit. The best way is to do this with an ice cream machine. Process the chilled ice cream base in ice cream maker just until it begins to thicken, about 15 minutes; you want it just a little softer than soft serve. If you don’t have a machine, you can skip this step. Your shake will have a thinner body, but will still be delicious.
While the shake base churns, combine the brown sugar and whipped cream in a medium bowl. Whip on medium speed until the cream holds stiff peaks. Transfer about four ounces to a pastry bag, fitted with a large star tip. Set aside.
Shut off the ice cream maker and pour or scoop the thickened base into the bowl of whipped cream. Fold gently with a rubber spatula to combine. If you’d like to add some extra booze, now would be the time.
Pour the shake into four glasses and top each with a swirl of whipped cream and a Maraschino cherry. Put some Molasses Ginger Cookies on the side and consider your halls decked.
Happy Holidays!
Comments
Post a Comment