The Best Eggnog Ever!
December 24, 2010‘Tis the season of giving so I’ve decided to share my all-time favorite eggnog recipe with you. (Feel free to share this cup of cheer with all your friends this holiday season! ).
The recipe calls for bourbon, but tastes just as yummy without the punch of alcohol.
Serve eggnog at a party in a large punchbowl with “puddles” of whipped cream spaced over the suface, sprinkle with grated nutmeg and set out with wine glasses or Irish coffee mugs for a decorative touch.
Happy noggin’! And cheers to a wonder-filled holiday season!
Eggnog Recipe
Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon (optional)
1 teaspoon freshly grated nutmeg
4 egg whites
Directions
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 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
Recipe compliments of Alton Brown.
photo credit: isik
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