Campfire Egg Nog – Just in Time for National Egg Nog Day

Wednesday 21st, December 2016 / 14:29 Written by
Campfire Egg Nog – Just in Time for National Egg Nog Day

Campfire Egg Nog Recipe from Chef Mike Sohocki at Restaurant Gwendolyn for National Egg Nog Day

National Egg Nog Day is 12/24 and what better way to celebrate than with a cup of the most unique egg nog ever, Campfire Egg Nog!

Chef Michael Sohocki of Restaurant Gwendolyn, Kimura and Il Forno in San Antonio, Texas, has revolutionized the classic, albeit tired, recipe for eggnog. Sohocki decided that wood fire didn’t just belong in the fireplace, tucked behind hanging stockings, but instead he is pushing boundaries by adding it to everyone’s favorite holiday sip. Chef Mike strived for a warm eggnog with a smoky and wood essence to it – and burning oak gave him just that. With a dollop of brandy at the bottom of each mug complete with an egg pouring method technique, drinkers will experience a mixture that is not the same throughout with a very merry ending indeed.
Campfire Egg Nog
Campfire Egg nog
by Chef Michael Sohocki
Makes 4 servings
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 of your favorite brandy
Topping
Soft-whipped cream
Instructions
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.
Don’t forget to pick up Restaurant Gwendolyn gift cards for your friends. They make the best gifts!
Campfire Egg Nog
Happy Holidays!
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