Eggnog Oil
December 21, 2024 by Kimberly
A sweet, creamy oil experiment that didn’t fully hit the mark but was worth a try. It’s subtle, festive, and fun – perfect for curious cooks with a taste for adventure!
35 MINUTES
ADVANCED
VEGETARIAN
INT.
40 PER TSP
SWEET
MICHELIN
OIL
WINTER
ABOUT THE RECIPE
Infusing oil with cream, almonds, and whiskey? It sounded like a festive dream, but sometimes experiments don’t go as planned. While the sweetness came through, the flavors stayed too subtle to truly shine. Still, the process was fun and a great way to explore holiday-inspired cooking. This recipe might not have hit the jackpot, but it’s perfect for adventurous foodies who love to try something new in the kitchen.
How to serve
This oil is subtle but could still work as a light drizzle over desserts like vanilla ice cream or holiday cakes. Try pairing it with toasted bread and a sprinkle of cinnamon sugar for a festive twist. It’s also an interesting base for salad dressings or sauces that need just a hint of sweetness. While not bold, the oil adds a touch of uniqueness to simple dishes. If you’re craving some real creaminess, you should definitely give this German Eggnog a try!
How to store
Store this oil in a clean, airtight bottle in your fridge for up to a week. Keep it away from direct sunlight to preserve its subtle flavor. If you notice any changes in smell or texture, it’s best to discard it and start fresh.
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Eggnog Oil
- Total Time: 35 min
- Yield: 1 cup / 250ml 1x
Description
RECOMMENDED EQUIPMENT
- blender
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- 2 medium-sized bowls
- 2 fine sieves
- sealable container (oil bottle)
- ice cubes
- coffee filter
Ingredients
- 25 grams heavy cream
- 15 grams blanched almonds
- 30 milliliter bourbon whiskey
- 250 milliliter oil
Instructions
- Put heavy cream, bourbon, blanched almonds and oil into the blender.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
- Passive Time: 20 min
- Cook Time: 15 min
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