Nothing says “Holiday Season” to me more than a glass of tasty eggnog!
I like to make Alton Brown’s version of Eggnog (which I’m sure won’t come as a surprise to those of you who have been following my website-love Alton Brown!). It’s just so rich, and thick, almost like a milkshake. I bet you can’t buy eggnog in the store that will taste this flavorful, and be this thick! It’s super easy, too. Make a big batch if you’re having a holiday party.
You can also make this eggnog without the alcohol, and if you’re going to be serving it to a mixture of kids and adults, you can just add a splash of rum or bourbon to the glasses of the adults that would like some.
To take safety precautions, I cook the first part of the eggnog, but please be aware that the egg whites are raw in this recipe.
Makes 4-6 cups
What You’ll Need:
+ 4 egg yolks
+ 3 ounces bourbon
+ 1/3 cup sugar plus 1 Tablespoon
+ 1 teaspoon freshly grated nutmeg
+ 1 pint whole milk
+ 4 egg whites
+ 1 cup heavy cream
In a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue beating until the sugar is dissolved. Set aside. In a saucepan over medium high heat, Add the milk, cream, and nutmeg. Bring just to a boil, stirring, remove from heat. Add a little of the hot milk to the egg mixture, tempering it. Slowly Pour the whole egg mixture into the milk mixture in the pot. Stir to combine. Add back to the heat, and cook until it reaches 160 degrees. Remove from heat and stir in the bourbon. Pour in a bowl, and place in fridge. Once the mixture has cooled, beat the egg whites in a stand mixture, until they become frothy. Slowly add in the 1 Tablespoon of sugar, and continue beating until soft peaks form. Fold into the eggnog, and either serve, or keep chilled until ready to serve.
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