Eggnog (Don't forget the Bourbon)

With the holidays on their way, eggnog is a classic treat. Eggnog makes me happy. Its a staple of the holidays. So don't forget to make some this Christmas.

Makes 1 quart. Serves 4-6.

Ingredients

• 2 cups milk
• 2 whole cloves
• Pinch of cinnamon
• 4 egg yolks
• 1/2 cup sugar
• 1 cup cream
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated nutmeg
• 2 Tbsp each of rum and bourbon or brandy, or to taste (can omit for kid-friendly eggnog)
• * (optional) 4 egg whites

Directions

1. In a large bowl, beat the eggs until they lighten in color (can use a mixer for this or use a whisk to do by hand). Slowly beat in the sugar, whisking until fluffy.
   
   
2. Combine milk, cloves, cinnamon in a thick-bottomed saucepan. Heat on medium heat, slowly heating mixture until it is steaming hot, but not yet boiling.
   
   
3. Temper the eggs by slowly whisking the hot milk mixture into the eggs. Pour the mixture back into the saucepan.
   
   
4. Cook on medium heat, stirring constantly, until the mixture reaches 160°F, and it begins to thicken slightly (helps to have a candy thermometer, but not necessary). Do not allow the mixture to boil, or it will curdle (if this happens you might be able to save it by running it through a blender). Remove from heat and stir in the cream. Strain to remove the cloves. Let cool for one hour.
   
   
5. Mix in vanilla extract, nutmeg, and bourbon and brandy (can omit for kid-friendly eggnog). Chill.

Optional: Beat egg whites to soft peaks. Add a teaspoon of sugar and continue to beat until stiff peaks. Fold into eggnog.

Chocolate Bourbon Cake Recipe

I Love Chocolate. Enough said...

Ingredients

• 1 cup (2 sticks) unsalted butter, softened, more for greasing pan
• 2 cups all-purpose flour, more for dusting pan
• 5 ounces high quality, unsweetened dark chocolate
• 1/4 cup instant espresso (can use instant coffee)
• 2 tablespoons unsweetened cocoa powder
• 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
• 1/2 teaspoon kosher salt
• 2 cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling

Direction

1. Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.
   
   
2. Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool.
   
   
3. Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
   
   
4. With the mixer on low speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
   
   
5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.