Drink Up: Eggnog Coupe de Milieu
Need ideas for your cocktail lineup this holiday season? Check out this one from the people behind New Orleans' famous Commander's Palace restaurant. Beware: This nog packs a serious punch.
EGGNOG COUPE DE MILIEU Makes: 6 to 8 servings
2 medium eggs
1 cup heavy cream
1/8 cup sugar
Pinch ground cinnamon
1/2 cup Southern Comfort
1/8 teaspoon vanilla extract
Grated nutmeg, for garnish
Bring about an inch of water to a simmer in the bottom half of a double boiler. While the water heats, in the top half of the boiler combine the eggs, cream, sugar and cinnamon. Place the top half over the simmering water and whisk until thick and frothy, about 6 to 8 minutes.
Pour the mixture through a mesh strained into a bowl. Refrigerate until chilled like custard, about 2 hours. When cold, whisk in the Southern Comfort and vanilla. Divide among chilled shot glasses and garnish with nutmeg.
(Recipe from Ti Adelaide Martin and Lally Brennan's "In the Land of Cocktails.")
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