Wood Fired Eggnog

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Wood Fired Eggnog

Serving Size
4

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Chef Michael Sohocki of Restaurant Gwendolyn has revolutionized the classic recipe for eggnog by adding burning oak to everyone's favorite holiday sip! Cheers!

Ingredients

  • 1 quart  whole milk
  • ½ cup sugar
  • 1 vanilla bean, paste only
  • 6 egg yolks
  • 2 cups burning wood oak, hickory or maple
  • splash Brandy, your favorite
Topping:
  • soft-whipped cream

Recipe Info

  1. Bring milk, sugar and vanilla to a raging boil. Before it spills over the sides, pull it from the flame.
  2. Put egg yolks in a separate 4-quart bowl. Stir the boiling liquid into the yolks a little at a time, starting with about a tablespoon at a time until you see steam, then you can increase the interval to about a quarter cup or so.
  3. When the boiling liquid is incorporated, take about 2 cups of burning wood, preferably in small pieces (greater surface area) still on fire, and dump them all at once into the milk and egg mixture. Stir to extinguish the flames, and let the mixture sit for ten minutes or so to absorb smoke and wood essence. Strain through fine mesh to remove wood pieces. *Note: Chef Sohocki recommends only using clean, food-grade wood.
  4. Put a dollop of brandy in the bottom of a tall warm coffee cup, and pour the eggnog mixture from up high, so you get a swirling effect in the bottom of the glass (practice this in private: don't pour it in your guest’s ear). Sohocki likes that the mixture is not the same throughout, a little more punch at the bottom.
  5. Top with whipped cream and serve warm.

Recipe and Image courtesy of Restaurant Gwendolyn.

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