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!
by Chef Michael Sohocki
½ cup sugar
1 vanilla bean (paste only)
6 egg yolks
2 cups burning wood (oak, hickory or maple)
Splash of your favorite brandy
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.