In this riff on the hot eggnog-like classic, Rachael Thompson of Chicago's Violet Hour perks up the traditional rich base of egg batter and cognac with two New Orleans favorites: the anise-y liqueur Herbsaint and a coffee-chicory syrup, a nod to the coffee at Café du Monde.
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Ingredients
- 2 Tbsp. roasted chicory granules
- 1 cup demerara sugar
- 1⁄2 cup cold brew or strongly-brewed coffee
- 3 large eggs, separated
- 1⁄4 cup granulated sugar
- 8 oz. Cognac
- 2 Tbsp. plus 2 tsp. Herbsaint
- 4 cups whole milk
- Whole star anise and freshly grated nutmeg, to garnish
Instructions
Step 1
In a small saucepan, heat the chicory granules over medium until they are fragrant, about 30 seconds. Stir in the demerara sugar and coffee and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat and let cool. Pour the syrup through a fine sieve into a medium bowl, and stir in the egg yolks until smooth.
Step 2
In a large bowl and using a clean whisk, beat the egg whites until frothy. While whisking, slowly add the granulated sugar the whites and continue beating until the form semi-firm peaks. Scrape the egg whites into the coffee syrup and fold gently until combined.
Step 3
Pour about 1⁄4 cup each of the coffee batter into the bottom of 8 warmed coffee mugs and then top each with 1 oz. Cognac and 1 tsp. Herbsaint. In a small saucepan, heat the milk over medium-high until barely simmering and then pour 1⁄2 cup of the hot milk into each mug. Garnish each cocktail with a whole star anise and grate nutmeg over top just before serving.
- In a small saucepan, heat the chicory granules over medium until they are fragrant, about 30 seconds. Stir in the demerara sugar and coffee and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat and let cool. Pour the syrup through a fine sieve into a medium bowl, and stir in the egg yolks until smooth.
- In a large bowl and using a clean whisk, beat the egg whites until frothy. While whisking, slowly add the granulated sugar the whites and continue beating until the form semi-firm peaks. Scrape the egg whites into the coffee syrup and fold gently until combined.
- Pour about 1⁄4 cup each of the coffee batter into the bottom of 8 warmed coffee mugs and then top each with 1 oz. Cognac and 1 tsp. Herbsaint. In a small saucepan, heat the milk over medium-high until barely simmering and then pour 1⁄2 cup of the hot milk into each mug. Garnish each cocktail with a whole star anise and grate nutmeg over top just before serving.
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