This holiday eggnog honors a fabulous dining establishment in New Orleans, Louisiana. Galatoire’s has been a New Orleans dining institution for 104 years and counting. Founded in 1905 by Jean Galatoire, this infamous address distinguished itself on Bourbon Street from its humble beginning. From the small village of Pardies, France, Jean Galatoire brought recipes and traditions inspired by the familial dining style of his homeland to create the menu and ambiance of this now world-renowned restaurant.

5 large eggs

1 1⁄8 cups granulated sugar

1 cup half-and-half

1 cup heavy cream

1⁄8 teaspoon freshly grated nutmeg, plus some for garnish 1⁄2 teaspoon pure vanilla

1⁄8 cup bourbon

1⁄8 cup brandy

3 large egg whites

1. In a large, heavy-bottomed saucepan, beat together the eggs and sugar.

2. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160*F. Remove from the heat.

3. Stir in the cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve.

4. Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form.

5. Fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg.

Makes 10 small servings.

Recipe courtesy of Marcelle Bienvenu and published in The Times-Picayune 12/10/09.

Comments

Natasha - 5 Star Foodie

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I would love to try this eggnog from . Galatoire’s! Yum!

Monday 14 December 2009, 04:52

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DaeMac

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Here's my little trick to make this awesome Eggnog kid friendly or for those that can't or won't drink anything with alcohol. In 1/4 cup milk, stir in 1-1/2 tablespoons of rum extract. Add as you would the bourbon and brandy. Trust me, no one will know the difference and it's less costly!

Saturday 19 February 2011, 04:25

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