Toffee Eggnog

Name: Toffee Eggnog
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters brown sugar; 473 milliliters dark rum; 8 eggs, separated; 4 servings Garnish: toffee candy such as Skor or Heath Bar; 473 milliliters heavy cream; 710 milliliters milk; 1 teaspoon vanilla extract; 1 Tbsp water

You can never have too many beverage recipes, so give Toffee Eggnog a try. This gluten free recipe serves 4. One portion of this dish contains around 19g of protein, 59g of fat, and a total of 1073 calories. A mixture of heavy cream, vanillan extract, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 10 minutes. It is perfect for Christmas.

Instructions

Combine brown sugar and water in a small saucepan and cook over medium-high heat until sugar is completely melted, stirring gently. Carefully add heavy cream and whisk to combine.

Ingredients you will need

Brown Sugar

Heavy Cream

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

Remove from heat and allow to cool to room temperature. Set aside 1/2 cup for garnishing.

Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half cup of toffee mixture and beat until incorporated, about 30 seconds.

Ingredients you will need

Egg Whites

Toffee

Cream

Equipment you will use

Stand Mixer

Whisk

Bowl

Transfer whites to a large bowl. Do not wash bowl.

Equipment you will use

Bowl

Add egg yolks and remaining toffee mixture to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total.

Ingredients you will need

Egg Yolk