Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

17 CHRISTMAS COOKBOOK

Bourbon Coffee

with Orange-Spice

Cream

MAKES 6 SERVINGS

Fragrant orange-infused whipped

cream is a delightful topping for

this boozy coff ee concoction.

1 cup heavy whipping cream

¼ cup confectioners’ sugar

¼ teaspoon orange zest

¼ cup fresh orange juice

¼ teaspoon ground nutmeg

1⁄8 teaspoon ground cinnamon

6 cups hot brewed coffee

6 tablespoons granulated

sugar

6 tablespoons bourbon

Garnish: orange zest curls,

cinnamon sticks

1. In a medium bowl, beat cream,
   confectioners’ sugar, orange zest
   and juice, nutmeg, and cinnamon
   with a mixer at high speed until
   soft peaks form.


2. Divide coffee, granulated sugar,
   and bourbon among 6 serving
   cups; stir well. Top with cream
   mixture. Garnish with zest and
   cinnamon sticks, if desired.

Eggnog

MAKES ABOUT 8 SERVINGS

Christmas wouldn’t be the same

without this thick and creamy classic.

¾ cup sugar

8 egg yolks

4 cups whole milk

2 cups heavy whipping cream

1 vanilla bean, split

lengthwise, seeds scraped

and reserved

½ cup bourbon, or to taste

Garnish: grated fresh nutmeg

or ground cinnamon

1. In a medium bowl, stir together
   sugar and egg yolks until well
   combined.


2. In a large saucepan, combine
   milk, cream, and reserved vanilla
   bean seeds. Bring to a simmer over
   medium heat, stirring constantly.
   Remove from heat. Whisk half of
   hot milk mixture into egg yolk
   mixture. Whisk egg yolk mixture
   into remaining milk mixture in pan.


3. Cook over medium heat, stirring
   constantly, until slightly thickened,
   about 8 minutes. Remove from
   heat; stir in bourbon. Serve warm
   or chilled. Garnish with nutmeg
   or cinnamon, if desired.

KITCHEN TIP

To make this eggnog

kid friendly, simply omit the

bourbon. Stir in 1 tablespoon

vanilla extract for more

fl avor, if desired.