Eggnog (Alton Brown)
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
6-7 cups
- Serves:
- 6-7
ingredients
- 4 egg yolks
- 1⁄3 cup sugar, plus 1 tablespoon sugar
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces Bourbon
- 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 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture. Chill and serve.
- For cooked eggnog try this: 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 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.