For the last eggnog post of the season (making Jack very happy), I present to you Alton Brown's incredible eggnog.
This eggnog is just incredible. Smooth, creamy, spicy, delicious. And so easy to make.
As I mentioned, I like to consume seasonal foods until they are socially unnacceptable to consume. Some people may say that eggnog is no longer relevant to drink after Christmas, so, in that case, I may make a whole pitcher of this to drink for myself.
No really. It won't be pretty.
I'd just like to wish you all a very Merry Chrismtas Eve!
Homemade Eggnog - Adapted from Alton Brown
makes about 6 cups
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 4 ounces bourbon or rum
- 1 teaspoon freshly grated nutmeg
- 4 egg whites*
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon or rum and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
* Raw Eggs
*RAW EGG WARNING FROM FOOD NETWORK KITCHENS
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.