Web i’m honored to say that my eggnog recipe is featured in the new york times cookbook, one of the bibles of cooking out there.

Eggnog recipe new york times. Heat the milk over medium heat until it begins to boil. Add this back to the milk in the pan, stirring. In a stand mixer, beat the whites on high speed until transformed into a.

In a heavy saucepan, whisk together eggs, sugar and salt. Step 2 whisk in remaining bourbon, then beat in cream and milk. Heat the oil in a saucepan;

Beat well, add the sugar and beat it in until well combined. Step 3 to serve, ladle eggnog into small. Preheat oven to 375 degrees.

Strain the bourbon through a jelly bag or a tea towel. Pierce the sweet potatoes all over with a fork, then wrap each in foil. Add the onions, garlic, and thyme and cook over medium.

To serve, ladle eggnog into small cups — demitasse cups would work well — making sure to get some foam on each. Preheat the oven to 350 degrees. Step 3 transfer eggnog into a large serving.

A quarter teaspoon of toasted and ground blade mace; Web step 1 heat the oven to 400 degrees. We use 2% milk, but you can use the milk you have on hand.