Nog I Yam
| Serves | 1 |
|---|---|
| Ingredients | Potatoes, Eggs, Dairy, Beverage Alcohol |
| Day Part | Drinks |
| Menu Part | Beverage |
| Cuisine Type | American |
Source: Bartender Steven Yamada, Victory Bar, Tales of the Toddy 2011
New Orleans Victory Bar’s Steven Yamada created quite a stir with his eggnog at the 2011 Tales of the Toddy—enough to score a tie for second in the eggnog competition. His drink includes a house-made sweet potato puree which becomes they key ingredient to a sweet potato eggnog, topped with a flambé marshmallow fluff, spiecd with cardamom/ginger simple syrup.
Ingredients
Nog I Yam
1/5 oz. Benchmark Bourbon
3 oz. Sweet Potato Eggnog
1 oz. Spiced Marshmallow Fluff
Sweet Potato Puree
1 sweet potato
2 Tbsp salt
1 cup Dark brown sugar
Sweet Potato Eggnog
3 whole eggs, plus 1 egg yolk
2 cups whole milk
1/2 cup sugar
1 cup Sweet Potato Puree
Spiced Marshmallow Fluff
3 egg whites
1 cup light corn syrup
1/2 tsp salt
2 cups Confectioner's sugar
1 Tbsp cardamom/ginger simple syrup
Steps
Sweet Potato Puree
- Peel sweet potato and slice into medium thick pieces.
- Place on baking sheet and cover with salt and dark brown sugar.
- Gently toss and then bake at 350 F for about 15-20 minutes or until potatoes are soft.
- Add all chunks of sweet potato and any juice into a food processor and thoroughly puree.
Sweet Potato Eggnog
- Combine eggs plus egg yolk in a medium saucepan and beat thoroughly with a whisk.
- Set burner to lowest setting and, while stirring, add whole milk, sugar, and Sweet Potato Puree.
- Continue to stir for about 20 minutes or until mixture reaches 160 F.
- Bottle and refrigerate overnight.
Spiced Marshmallow Fluff
- Beat egg whites, light corn syrup, and salt for about 10 minutes or until thick.
- Turn mixer speed to low and slowly add Confectioner's Sugar. Then add cardamom/ginger simple syrup.
Nog I Yam
- Combine Sweet Potato Eggnog and Bourbon.
- Top with Spiced Marshmallow Fluff. Lightly scorch fluff with a small torch and serve.