Eggnog Cocktail

Eggnog Recipe

This season, I’m here to help you craft the new chapter of your unique cooking story. The rich bold tastes of the season, the unique ingredients, and some very special occasions are designed and curated to be an integral part of the moments that matter—like sitting by the fireplace drinking an eggnog cocktail.

Raise your hands if you heard about eggnog many times before but never made it, and don’t know when or how to drink it? Welcome! You’re not alone. This delicious drink is one of the greatest pleasures of the Holiday season, unknown to a lot of people.

Many international cuisines have a version of eggnog cocktail. In France, it’s called Lait de Poule or “hen’s milk”. In Mexico, it’s called Rompope and it’s made with Tequila and sometimes Mezcal.

In Brazil, it’s called Licor de Ovos and it’s mostly prepared with cachaca. I have to admit I didn’t grow up drinking eggnog, as no one in my family used to make it. But as my taste buds evolved and I moved to a winter climate region like New England, eggnog fits the Holiday season like a glove.

In the U.S, the drink is so popular that is even sold in cartons at the supermarket this time of year. As always, the homemade version is so much better, and you can add whatever alcohol you want, in the dosage you want.

Most recipes for eggnog call for whole milk and heavy cream. While I certainly enjoyed the taste of the recipe prepared this way, I also noticed that it made it so filling that I could barely eat anything after drinking it. On a quest to make a lighter version, I opted to use coconut milk instead, still delivering a smooth, delicious, and satisfying drink

I like to add rum to my eggnog, but as you can see, the drink is receptive to a wide variety of liquors. So, go ahead, follow the recipe as a guideline, and add your favorite alcohol.

As this year we’re all confined at home, it might be a great idea to sit around the fire with the family and enjoy a round of eggnog while talking about life.

At least we’re done talking about the elections!

 

Eggnog Cocktail

 

Serves 6 to 8

 

4 cups coconut milk, divided

¾ cup (160g) organic cane sugar

5 large egg yolks

½ teaspoon ground cinnamon

½ teaspoon freshly ground nutmeg

1 cup heavy cream

¾ cup dark rum

 

  • In a saucepan, heat 2 cups of coconut milk, but don’t boil.
  • In a bowl, whisk the sugar and egg yolks until nice and thick.
  • Pour some of the warm milk into the yolk mixture, whisk well, and then pour the rest. Return this mixture back to the pan and cook over low heat, stirring constantly with a wooden spoon, until thickened and smooth. Turn off the heat, add the cinnamon and nutmeg and stir in the cream.
  • Transfer the mixture to a bowl over ice water. Stir occasionally until chilled, then add rum and the remaining 2 cups coconut milk. You can prepare the recipe up to 3 days ahead of time. Bring to room temperature 30 minutes before serving. Serve slightly chilled, or at cool room temperature with a small dollop of whipped cream on top and a dash of ground cinnamon.

 

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Leticia

 

 

Pumpkin Mousse Parfait Latin Style

Pumpkin Mousse Parfait Latin Style

Every family has its own sequence of non-negotiable desserts during the Holidays and for mine, it’s pumpkin recipes. What is negotiable however, are the recipes itself. Now let’s be honest, to break the rules, you have the master them. After many pumpkin pies, it’s time to give them wings. I’m putting a drone on this recipe so that it lands in your kitchen and make your family super happy!

Get ready for some baking! There are several components to this parfait. Good news: everything can be prepared ahead of time. As always, please get in touch if you have any questions before making this recipe and I’d love for you to share your photos and comments when you make it. Happy October everyone!

 

Components:

Dulce de Leche Sauce

Chocolate Brownie Cookies

Pumpkin Mousse

Whipped Cream

Caramelized Pecans or any other crunchy nuts

 

Serves about 10

For the Dulce de Leche Sauce:

1 cup whole milk

½ cup heavy cream

2 tablespoons unsalted butter

1 cup dulce de leche, store bought, at room temperature 

 

For the Pumpkin Mousse:

¼ cup cold water

1 envelope unflavored gelatin

3 eggs, separated

3/4 cup sugar, divided

1 ¼ cups canned pumpkin puree

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon grated nutmeg

¼ teaspoon salt

½ cup whole milk

½ cup heavy cream

 

For the Chocolate Brownie Cookies:

¼ cup (35g) all-purpose flour

¼ teaspoon baking powder

1/8 teaspoon of salt

2 large eggs, at room temperature

2/3 cup (125g) sugar

1 teaspoon vanilla extract

2 tablespoons (30g) unsalted butter

5 oz (140g) semi-sweet chocolate, chopped into medium pieces

2 oz (60g) bitter chocolate, chopped into medium pieces

¾ cup (120g) mini chocolate chips

  • Prepare the Dulce de Leche Sauce:In a heavy-bottomed saucepan, combine the milk, heavy cream, and butter and bring to a boil over high heat. Boil for 1 minute and remove the pan from the heat.
  • Add the dulce de leche and whisk gently but constantly in ever-widening circles.
  • When smooth, return the saucepan to the stove, and cook over high heat, whisking constantly, until you reach a full boil. Reduce the heat to medium and cook, still whisking, until the sauce becomes thick and creamy, about 3 to 5 minutes.
  • If you want to use the sauce in its pourable state, let it cool for about 10 minutes. If you want to save it for later, keep it in a plastic container covered with a tight-fitting lid for at least 2 weeks in the refrigerator (re-heat in a saucepan, over low heat, whisking constantly, or in the microwave, 10 seconds at a time, whisking after each turn, until it’s hot and pourable).
  • For the Pumpkin Mousse: Fill a medium pot with a few inches of water and bring to a simmer.
  • In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top, and let soften for a minute or two. Place on stove and stir over low heat to liquify, being careful not to boil. When gelatin is dissolved, remove from heat and let cool.
  • In a medium stainless-steel mixing bowl, whisk together the egg yolks, and ½ cup sugar.
  • Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and whisk to blend. Set the bowl over the pot of simmering water on the stove and whisk constantly until the mixture thickens and becomes custard-like, about 5 minutes. You are looking for a mixture with a similar consistency of vanilla sauce, not too thick, not too thin.
  • Add the gelatin into the now pumpkin custard. Pour and scrape the mixture into a large mixing bowl and let the pumpkin mixture cool for about 10-15 minutes.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks and slowly add the remaining sugar, beating until the whites are firm and the sugar has been fully incorporated. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding gently.
  • Beat the cream until it is stiff and fold it into the mousse. Pour into a bowl and cover with plastic film. Chill until set, at least 2 hours, or up to a day.
  • Prepare the Chocolate Brownie Cookies:Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, combine the flour, baking powder, and salt.
  • Using an electric mixer, beat the eggs with sugar at full speed until white-ish and volume doubles, about 10 minutes. Add the vanilla and continue to beat.
  • While the eggs are beating, combine butter and the two bitter chocolates chocolates in a bowl of glass or stainless steel on top of a pan filled with warm water. (Attention: the bottom of the bowl should not touch the water.) Melt, stirring constantly with a rubber spatula, until the chocolate and butter are well mixed. Remove from the water bath and let cool for 5 minutes.
  • Carefully pour the chocolate mixture into the eggs, incorporating with a rubber spatula. Add the flour and continue incorporating and mixing until homogeneous.
  • Add the chocolate chips and mix again. This batter will harden slightly. You can make this up to 5 days in advance and leave it in the refrigerator, or in the freezer for 3 months.
  • Using a scoop or small ice cream scoop, mash the dough and flatten slightly. Place the cookies on the tray with at least 2-inches space between each cookie. Bake until the top cracks, but the inside should still be very moist. Remove from the oven and allow to cool on the tray for 5 minutes, then transfer to a rack and let it cool completely before eating.
  • Assemble the Pumpkin Mousse Parfait:Scoop some pumpkin mousse and divide onto individual glasses, top with some dulce de leche sauce, break some chocolate brownie cookies, sprinkle some caramelized pecans, some whipped cream, and dust some ground cinnamon on top. Serve immediately.
Pecan Pie

Pecan Pie

As a Brazilian living in the US, it took me a few years to understand the deep meaning of Thanksgiving— especially the repeated menu every year. On the other hand, the chef in me loves to see the whole country talking turkey and cooking this one giant meal.

One of my favorite desserts from Thanksgiving is Pecan Pie. Over the last few years, I have tried recipes from magazines, newspapers, cookbooks, and websites. They are all good but in every recipe, I wish something was different. There are just so many variables that impact the end result of a pecan pie.

Should I pre-roast the pecans before adding them to the filling? Most recipes call for this step, but I noticed that the pecans have plenty of time to roast while baking, especially because they tend to rise to the surface, so pre-roasting, in my opinion, yields in a bitter nut.

Another step very common these days is the addition of chocolate pieces to the filling. Hey, I am a huge chocoholic, but I have decided that chocolate has no place in the pecan pie of my dreams. I think it changes the silky texture of the caramel, overwhelming the flavor, impeaching the caramel to shine on its own.

And what about the butter? In older versions of pecan pie, the butter is simply melted and cooled before incorporated into the filling, but in more recent ones, it calls for melting to a nutty point (beurre noisette). Let’s do that. It really adds great flavor without compromising the texture of the filling.

And what pan should I use? Many recipes call for a round fluted pan with a removable bottom, but I realize that my pecan pie needs a deep support system (like me!) so I am opting for a deep-dish pie pan. Should I make a little whipped cream on the side? It’s in fashion today to jazz up the whipped cream, like bourbon flavored, or spicy whipped cream. But let’s get real, the pecan pie already faces competition from other desserts, after all, there is always more than one treat at the table. Ok then, no side dish needs to get in this picture.

After trying different recipes and analyzing all these points year after year, I opted to create my own version of pecan pie and I simply love the result! I hope you will try it at your Thanksgiving table—and love it too. It’s the perfect combination of silky caramel and crunchy pecans mixed with a sweet crusty dough.

If you prefer to prepare the recipe a few days ahead of time, you can, just make sure to keep it wrapped in the refrigerator. Bring to room temperature the day of Thanksgiving, and warm it up for 15-20 minutes in a 300˚F oven. Let it rest at room temperature before serving.

Without much further ado, here is the recipe:

Leticia’s Pecan Pie

For the Crust:

1 1/3 cups (205g) all-purpose flour, sifted

¼ teaspoon salt

2 tablespoons (28g) sugar

1 stick (115g or 8 tablespoons) unsalted butter, lightly chilled, cut into small cubes

3-4 tablespoons water

For the Filling:

6 large eggs

¾ cup (135g) sugar

¼ teaspoon salt

1 cup (320g) light corn syrup

½ cup (140g) maple syrup

½ cup (140g) dark corn syrup

4 tablespoons (63g) unsalted butter, melted slightly nutty and cooled

1 teaspoon vanilla extract

2 cups (230g) pecan halves, coarsely chopped

Equipment: a 9-inch fluted deep-dish pie

1. Prepare the Dough: In the bowl of a food processor, pulse the flour, salt, sugar, and butter until it looks like a coarse meal. With the machine running, gradually add the water until the dough just starts to combine. Depending on humidity you might not need all the water. The dough should look evenly moistened.

2. Transfer dough to a floured surface and knead lightly, enough to incorporate and feel smooth, about 4-5 turns. Flatten the dough into a disk, cover in plastic wrap, and chill to rest for at least 1 hour. (Dough can be made 2 days ahead of time and kept in the refrigerator, or frozen up to 4 months.)

3. Working on a lightly floured surface, roll out the dough into a 1/8-inch thick circle large enough to fit the dish. Transfer to the pie dish, pressing onto the bottom and up the sides of the pan, leaving a ½-inch up-overhang. Fold the dough under itself, and crimp the edges in a decorative way. Chill the pie dough in the fridge until the filling is ready.

4. Prepare the Filling: Place a rack in the center of the oven and pre-heat to 350˚F.

5. In a large bowl, whisk the eggs until frothy. Add the sugar, salt, corn syrup, maple, and dark syrup, and whisk until homogeneous. Mix in the melted butter and vanilla. Mix in the pecans and fold with a spatula.

6. Remove the pie dish from the fridge, and pour filling inside the crust.

7. Bake the Pie: Place the pie dish on a baking sheet, and bake the pie in the oven until the crust is lightly golden and the filling is puffed and set in the center, about 1 hour.

8. Transfer to a wire rack and cool for at least 2 hours. Cut the pie into wedges and serve slightly warm or at room temperature.

 

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

If you like what you read, make sure to share this story with someone who’s interested in this topic.

If you haven’t bought my latest cookbook Latin Superfoods, you can find it here.

I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me.

Follow my food adventures on social media.

Instagram 

Facebook

Twitter

Contact me

See you next time,

Leticia

 

 

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