El Chino

Spic­ing up the sea­son’s most iconic bev­er­age.

The Coast - Food and Drink Holiday Recipes - - Contents -

In­gre­di­ents

8 oz bit­ter­sweet choco­late, chopped

1 tbsp co­coa

1 tsp cinnamon

½ tsp nut­meg

½ tsp cayenne

3 cups milk

Whipped merigue top

or cook­ies

(ra­tio of 2 g sugar to 1 g egg white)

290 g of whites

580 g sugar

pinch of cream of tar­tar

Method

In a bowl com­bine choco­late, co­coa, cinnamon, nut­meg and cayenne. In a small saucepan, sim­mer 2 cups of milk and pour over choco­late mix. Stir to melt the choco­late and com­bine. Add re­main­ing 1 cup of milk and cream.

In a sep­a­rate bowl whisk egg yolks and sugar un­til light in colour and slightly fluffy.

Put choco­late mix over a dou­ble boiler to slowly in­crease tem­per­a­ture of mix. Stir con­stantly. When the mix reaches 120°F slowly pour the mix­ture into the egg yolks con­stantly whisk­ing. Af­ter com­pletely com­bined pour back over dou­ble boiler and cook for ad­di­tion 3 to 5 min­utes, or un­til slightly thick­ened. Im­me­di­ately re­move from heat. Let cool.

When ready to serve: Fill a rocks glass with ice, pour over 1.5oz XO Pa­tron Cafe and add your eggnog. Stir.

Garnish with lightly sweet­ened whipped cream, spice with cinnamon and nut­meg or if you are feel­ing ex­tra fancy—use up those egg whites with the fol­low recipe.

Whipped meringue top or cook­ies Line a bak­ing sheet and pour over sugar. Bake 5 min­utes at 400°F. Whisk egg whites on low un­til foamy, then add pinch of tar­tar. In­crease speed to high un­til stiff peaks. STOP.

Once the sugar is ready, turn mixer on low. Add one ta­ble­spoon of sugar at a time un­til fully in­cor­po­rated. Turn up to high and mix for 5 to 7 more min­utes. At this point you have a beau­ti­ful light top­ping for your eggnog or you can spoon large dol­lops on a sheet pan and bake at 200°F for 30 to 40 min­utes and have meringue cook­ies. They are done when you can lift them off the parch­ment eas­ily.

From our fa­milia to yours! Salud!

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