action item – This Eggnog’s Got Punch

“I’ve always liked the taste of eggnog but it’s never substantial enough — it’s always too liquid” says Swiss-born, Malaysian-raised Chef Gray Kunz, 43, who earned top scores in the Zagat Survey while directing the cooking brigade at Lespinasse a four-star restaurant located in New York’s St. Regis Hotel. When Kunz was living in Hong Kong, he whipped up a new nog for Boxing Day, the day after Christmas. Kunz, who left Lespinasse last summer to start his own restaurant offers the following neo-nog recipe.

neo-nog [serves 8 to 10]

6 eggs, separated
1/2 cup of sugar (for egg yokes)
1 cup of cognac
1 cup of milk
2 teaspoons of sugar (for egg whites)
3/4 cup of heavy cream
1 teaspoon of cinnamon
1/4 teaspoon of allspice
1/2 teaspoon of nutmeg

Combine egg yolks with 1/2 cup sugar and beat until stiff (requires a good deal of whisking) in a double boiler. Chill. Add 2 teaspoons of sugar to egg whites and beat until stiff. Chill. Whisk cream until stiff. Chill. Combine spices with cold milk. Whisk together the milk and egg-yolk mixtures. Fold in egg whites and whipped cream gradually adding in cognac. Chill for 10 to 15 minutes. Serve in cold glasses and dust with nutmeg.

Gray Kunz,