Recipe 017, Holiday Special: Espresso Eggnog

‘Tis the season of eating, drinking, and merry-making! Out come the pine trees and candle holders, along with a festive table spread making its scheduled annual appearance. We especially enjoy nipping away at a holiday beverage with good company on said table, and there are few drinks more suited for the occasion than a luxurious Eggnog. Originally from Britain, this rich combination of cream, spice, raw eggs, and liquor is now enjoyed the world over with countless variations on the choice of spice, alcohol, or dairy equivalent. Our version today is inspired by the flavours of the Kigutha Kenya capsule from Roastworks Coffee Co. As an espresso, it reminds us of a fruitcake! Its sweet, fruity, almost-boozy flavour profile makes it the perfect base for our Espresso Eggnog, and take our word for it that you won’t miss the alcohol in this one (although we won’t judge if you sneak in half a shot of rum or brandy!).

The eggnog mixture requires some prep in advance, but is quite simple to put together. Many folks find an issue with consuming raw eggs due to the threat of food-borne illnesses, so we’ll kick off the recipe with a pasteurisation guide!

How to pasteurise your eggs:

Pasteurising eggs is easiest with a sous vide or immersion circulator, so you’re in luck if you have one – simply follow the time and temperature rules. If not, we can jerry-rig together a similar setup using a sauce pan, a saucer that fits in the pan, and a thermometer.  First, place the saucer in the pan. This will act as a heat shield for the eggs later on. Fill the saucepan with water, turn on your stove, and stick a thermometer in until it reads 60°C (140°F), which is our pasteurisation temperature. At this point, turn your stove to the lowest setting or flame level it will go, and slowly place the eggs in the pan, ensuring that each one is fully submerged. The temperature should not go beyond 61°C (142°F), or the eggs will cook! If it goes up too fast, pop in an ice cube to quickly stabilise the water. Hold the eggs at this temperature range for at least three minutes, and you’re done. You may refrigerate the pasteurised eggs for later use.

Ingredients:

Eggnog mix:

  • 160g of heavy cream
  • 480g of full cream milk
  • 80g of white sugar
  • 8 pasteurised eggs
  • 1 tsp or 2.5g of grated nutmeg

Start by whipping the eggs with a mixer or blender until frothy. We’re going for more sippable than thick for this version, so no need to aerate the eggs too much. Add the heavy cream, milk, sugar, and nutmeg and blend some more until the mixture looks thoroughly combined. Chill for at least two hours, but overnight is best for the flavours to meld nicely. This mix makes four servings, and will keep in the fridge for two days.

Espresso Eggnog:

  • 50g or ml espresso (brewed from two capsules)
  • 240g eggnog mixture
  • ice cubes (for shaking)
  • grated nutmeg for garnish

Pull two shots of espresso and place in either a boston or a three-piece shaker. Add the eggnog mixture and ice. Shake until cold, and strain into a 10oz glass, letting all the tasty foam out. Garnish with some additional nutmeg on top. Now, make some more for everyone at the table so you can all have a proper toast to the holidays!  

Recommended Capsule: Kigutha Kenya by Roastworks Coffee Co.

Words & Photos by Jonathan Choi (@theheadbean)

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