This was bound to happen at some point. Might as well be now.
And I dyed my bird with photoshop, not IRL. Everyone settle down, it’s just to drive home the message that THIS EGGNOG IS PINK.
Honestly, it’s barely pink. Because this could quickly crossover into an unappetizing, upset-stomach medicine color pink if you’re not super careful. Ain’t nobody got time for that. So we’ll keep it subtle. We’ll call it blush. Or Millennial Pink-Adjacent. And we’ll serve it in a pink glass, CUZ PINK.
Pink Nog is a spin on our original THE NOG recipe, but it gets its color from the addition of pink grapefruit juice and Chambord liqueur. A little sweet, a little tart, and a lot of rum to preserve those raw eggs AND your liver.
Makes approximately 6-8 servings.
6 fresh whole eggs
2 cups whole milk
1-1/2 cups light rum (I used Havana Club Anejo Blanco)
1 cup sugar
1 cup heavy cream
1/2 cup Chambord Liqueur
1/2 cup fresh pink grapefruit juice
20 drops grapefruit bitters
edible pink flowers to garnish
Start by separating your eggs: yolks in a medium mixing bowl, whites in another. Cover and refrigerate the whites. Whisk together the yolks and the sugar until the mixture is smooth and creamy. Whisk in milk, cream, rum, grapefruit juice, raspberry liqueur, and bitters until thoroughly combined. Cover and refrigerate mixture 1 to 24 hours (with enough alcohol in it, eggnog can be left in an airtight container to age for several weeks, which will create a thicker, richer beverage. If you are skipping the alcohol, homemade nog must be used within 24 hours).
Before serving, whisk egg whites (if you've aged your nog, you'll need fresh egg whites) until they form stiff peaks. Carefully fold the egg whites into the nog mixture. Serve immediately, garnishing with fresh flowers.
As always, please use extreme caution and common sense when consuming raw egg products.
Pink chickens just make me happy. So does egg nog.