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Caption: On the Menu: Eggnog Shooters
Caption: The only thing better than eggnog at a holiday party is...nothing. Using a recipe from the amazing Tiny Food Party book, we're here to show you how to have your eggnog and drink it, too, by serving it up in mini shot glasses with edible glitter rims.
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Caption: Ingredients for 12 mini shooters:
2 egg yolks
1/4 C granulated sugar
1 C milk
1/2 C cream
3/4 C sweet bourbon
2 egg whites
Pinch of cinnamon
For glittery rims:
1/4 C honey
Edible glitter
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Caption: 1. Place egg yolks into a stand mixer or use hand mixer to beat until light & fluffy. Add sugar and continue to beat, scraping down sides of the bowl.
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Caption: Pour mixture into a saucepan over medium-low heat and cook, stirring frequently, for 5 minutes or until slightly thickened. Strain through a sieve and place over and ice bath to cool completely. Place mixture in refrigerator and chill for an hour.
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Caption: 2. Remove chilled mixture from the fridge and stir in bourbon.
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Caption: 3. Using a stand mixer with a whisk attachment, beat egg whites together until stiff peaks form, about 3 minutes. Fold egg whites into the chilled yolk mixture until smooth.
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Caption: 4. Pour honey into a small shallow plate. In another dish, combine sugar and 1 tablespoon of cinnamon.
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Caption: Rim each glass with a thin layer of honey followed by the cinnamon and sugar.
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Caption: Ladle eggnog into each glass and serve topped with a sprinkle of cinnamon.
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