Old Fashioned Eggnog at Grano, Chester


Most of us think of Grano for luscious handmade pasta with grains milled in-house, and perfectly plated dishes. (I just had the short ribs from their winter menu and I can’t get them off my mind, served with an adorable pot of the classic rendition of the creamiest pommes puree).  BUT wait! They’ve also got a team of expert cocktail connoisseurs and we met up with Tiffany Nevers for her version of my favorite holiday drink: homemade eggnog.

This makes a good-sized batch for your holiday party. Allow plenty of time for chilling. Add spiced rum or bourbon to taste.

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Whipped cream and additional nutmeg, optional

In a heavy saucepan, whisk together the eggs, sugar, and salt. Gradually add 1-qt. of milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.