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EGGNOG PUNCH

 

6 Egg Yolks

1/3 cup Sugar

1 pint Whole Milk

1 pint Light Cream

6 whole Cloves

1 tsp Vanilla Extract

1 tsp Ground Nutmeg

½ tsp Cinnamon

1 tsp Vanilla Extract

1 tsp Ground Nutmeg

 

Combine milk, cloves, 1 teaspoon vanilla, 1 tsp ground nutmeg, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. Stir in cream, 1 tsp vanilla, and 1 tsp nutmeg. Refrigerate overnight before serving.

 

Combine 2 oz V.S. Cognac with 4 oz Eggnog and 2-3 dashes of Black Walnut Bitters in a punch cup. Sprinkle with nutmeg and enjoy.

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com