Espresso Elevation Eggnog

Instructions

1. Warm dairy: In a medium saucepan, warm the milk and cream over medium heat until steaming.
2. Temper: In bowl, whisk sugar + egg yolks until thickened and lightened, 30–60 seconds. Slowly whisk in half of the hot milk and cream mixture. Pour mixture back into the saucepan.
3. Heat to safe temperature: Constantly stir with a silicone spatula over medium/medium-low until the custard covers the spatula and reaches 165–170°F (2–5 min after initial steam). Do not boil.
4. Complete base: Remove from heat, then stir in vanilla and salt.
5. Chill fast: Strain, through a superfine sieve, into a pitcher over an ice bath. Stir until cold, then cover until cold (at least 2 hours).
6. Serve: Fill glasses cold with nog and stir cold espresso in (starting with 1 oz; up to 2 oz to taste for a stronger profile). If desired, add spirits. Top off with nutmeg or chocolate.

TIPS:

• Sweeter, Creamier: Whisk in up to ¼ cup sweetened condensed milk off the heat after the base reaches 165°F, then strain and chill for a smooth, dessert-like finish.
• Quick Chill: To cool fast, pour the hot custard into a pitcher set over an ice bath. Stir until cold, then refrigerate.
• Make-Ahead: The base can be made up to 3 days in advance. Add espresso only at serving time to keep flavors fresh and prevent bitterness.
• Storage: Keep refrigerated and use within 3 days.
• Serving Temperature: Serve well-chilled, or warm gently to about 140°F — never boil, or it may curdle.
• For a Crowd: Making 12 cups? Double the base recipe, then mix espresso and any sweetener to taste in smaller batches before serving.
• Time Saver Tip: If using store bought eggnog, start with a high quality nog as your silky, reliable base then stir in chilled espresso just before serving for a rich, café-style twist in seconds.