Eggnog Cream Topping for your Holiday Coffee
Living a rural life in Rutland, Vermont has inspired Chefs Brittany and Keith McNeal to change their relationship with food. “Almost everything that we put on the table for our family and friends comes from within a 15 mile radius. Brittany and I have had the honor of building relationships with local farmers and beginning to understand a new narrative on food that we had limited exposure to in the suburbs of Maryland.” This is third in a series of Farm to Fork blogs that the talented Chefs McNeal have shared with us on CreativeWhip.com.
This is another great recipe that has a daily application in our home. Since its cold about 6 months out of the year here eggnog never really gets old, especially when it’s paired with a nice latte or espresso. Now, down to the subject of eggnog. Should it be made from scratch or bought in a store? I bet you can probably guess my response… YES! it can and should be made from scratch, but if you don’t have the time a high quality organic eggnog will do just fine for this recipe. Last year I stumbled upon a family recipe in one of my father’s recipe books for homemade eggnog, and have haven’t looked back since. The key is to whip your own egg whites, and to add a nice quality bourbon (just for fun) cinnamon whiskey adds a whole different dimension if you like a little spice. This recipe is another great opportunity to utilize your raw milk and Vermont maple syrup from our previous blog entry if you’ve taken the time to find the products in your local area.
Sitting down in the morning with a hot cup of coffee is irreplaceable. After our daughter, Piper, heads off to school it’s nice to enjoy the Eggnog Cream topping over coffee with one another at the harvest table before I start my chores for the day on the farm. This easy to prepare recipe takes an everyday cup of coffee and transforms it into a rockstar that you will be drinking year round after your first cup. The whipped topping stores well in the refrigerator, so you can make a big batch and enjoy the topping for at least a week. There’s no end to delights you can will find yourself topping beyond coffee. From topping a pumpkin pie, to a swirl on top of your peppermint ice cream the possibilities are endless.
We hope that our writings and recipes offer unique perspectives on food through the eyes of chefs in a rural setting. Most importantly we hope that the recipes in the series will become favorites to our readers. All of the food in the series highlight ingredients and techniques that we love; food that our family eats regularly and is near and dear to our every day dining table.
Eggnog Cream Topping
iSi Sieve and Funnel
1 Pint Gourmet Whip
1 Cream Charger
6 eggs (separate yolks and whites and reserve both)
192 g. sugar
1000 ml raw milk
500 ml high quality bourbon
500 ml heavy cream 4 tbsp. maple syrup
Fresh nutmeg to taste
To make the eggnog separate egg yolks and egg whites into different bowls. To start, slowly begin adding the sugar to the egg yolks while whipping vigorously until yolks take on a white color (reserve a quarter cup of the sugar for the egg whites). Add in the raw milk and cream while whisking all ingredients together. Begin whisking in the bourbon once the milk and egg mixture is well incorporated and grate fresh nutmeg in to taste. Finally, bring back the egg whites, and begin to whisk with the reserved sugar until they have soft peaks.
Put all ingredients into a Pint sized (~16fl. oz.) iSi Whipper, screw on 1 iSi cream charger and shake vigorously for 6 shakes, test and if not stiff enough, shake a little more. Top your favorite beverage or delicious delight and enjoy!
Layer the yogurt with desired fruit mixture and granola in parfait style. Top with cinnamon and granola to serve.