Oh, eggnog. The drink of the season. Either you love it, or hate it- sort of like fruitcake. The cake, I am not a fan of, but the nog…gimme a pitcher and back away. I just love it. So rich and creamy, sweet and spicy. Like a holiday flavored milk shake of happiness. Not to mention that occasional shot of spiced rum to add that kick and cut through the richness. Perfection.
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. I love him) The title says it all; this is literally the PERFECT eggnog. Bravo, Mr. Brown, Bravo.
You will never find eggnog like this in a carton at the store. This stuff is thick and frothy, just right! Not to mention really easy to make, and in big portions, which makes it great for a holiday party!
(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.