Eggnog (Alton Brown)

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READY IN: 30mins
SERVES: 6-7
YIELD: 6-7 cups
UNITS: US

INGREDIENTS

Nutrition
  • 4
    egg yolks
  • 13
    cup sugar, plus 1 tablespoon sugar
  • 1
    pint whole milk
  • 3
    ounces Bourbon
  • 1
    teaspoon freshly grated nutmeg
  • 4
    egg whites
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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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