Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

An Eggnog Toast to You and Yours This Christmas!

Poe’s Kitchen will be closed tomorrow—but the bar in our heads is always open. After we put together a kickass Christmas playlist that put us in the mood, Lovewell—our assistant GM went to work with a bottle of Bailey’s Caramel and Absolut Vanilia as I got on a roll with the other ingredients, and we finished our creation, an adaptation of an old New York Times recipe, off with mint. No recipe today—but you get the picture!

Rattlesnake Eggnog
Yields 12 servings

1 qt. milk
1 qt. heavy cream
2 cinnamon sticks
1 vanilla bean, split
5 cloves
10 blades mace
12 egg yolks
1 & 1/2 cups sugar
1 & 1/2 cups Absolut Vanilia
1 & 1/2 cups Bailey’s Caramel
1 qt. half-and-half OR  1 qt. light cream OR 1 c. heavy cream plus 3 c. milk
1 T. vanilla extract
freshly grated nutmeg to taste
fresh mint leaves to garnish

Combine milk and spices, including vanilla bean, in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.

Bring milk to a boil and gradually whisk it into the yolk mixture. Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (It should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.

Strain mixture into a large bowl and let cool to room temperature. Stir in vodka, liqueur, half-and-half (or equivalent), vanilla and nutmeg.

Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.



1 Comment»

  donna wrote @

The cloves must smell amazing in this. On my New Year’s list. Thanks, chef!

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