Eggnog

Confession: I wasn’t sure I’d like this. I remember making eggnog all the time when I was a kid (sans rum, obviously), but at some point my mama started getting creeped out by raw egg consumption and nixed it. That was so long ago I wasn’t sure I’d even still enjoy it.

These days I live on the edge. I drink raw eggnog. I eat raw cookie dough. I do not, however, run with scissors; I’m pretty sure my mama would rise up and strike me down, and no one wants to see that happen.

Since eggnog and I were just getting to know each other again I made a small batch using Alton Brown’s recipe:

  • 2 egg yolks
  • 2 1/2 tablespoons sugar, plus 1/2 tablespoon
  • 1/2 pint whole milk
  • 1/2 cup heavy cream
  • 1 1/2 ounces bourbon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 egg whites

For the living-on-the-edge uncooked version:

  1. Beat yolks until their color lightens (I did this in a large glass bowl with a whisk). Slowly add 2 1/2 tablespoons sugar and continue beating until all sugar is dissolved. Add milk, cream, bourbon and nutmeg, stirring to combine
  2. Using an electric or stand mixer, beat egg whites to soft peaks. While mixer is still running slowly add 1/2 tablespoon of sugar and continue beating until egg whites are at stiff peaks
  3. Pour yolk/milk mixture into stand mixer and mix just till combined
  4. Chill and serve!

For the taking-no-chances cooked version:

  1. Beat yolks until their color lightens (again, large glass bowl with a whisk works great). Slowly add 2 1/2 tablespoons sugar and continue beating until all sugar is dissolved. Set this aside
  2. Set a medium saucepan over high heat and add in milk, cream and nutmeg. Bring just to a boil, stirring occasionally, then remove from heat. Slowly and gradually temper the hot milk/cream mixture into the eggs and sugar, stirring all the while.
  3. Once combined, pour everything back into the saucepan and cook until inserted thermometer reads 160F degrees. Remove from heat, pour into medium mixing bowl and stir in bourbon. Set in the refrigerator to chill
  4. Using an electric or stand mixer, beat egg whites to soft peaks. While mixer is still running slowly add 1/2 tablespoon of sugar and continue beating until egg whites are at stiff peaks, then whisk egg whites into chilled mixture and serve

Verdict: fantastic stuff! Even The Yankee liked it, and he was nearly positive he wouldn’t. This is also crazy good with amaretto instead of rum. Give it a try!

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2 thoughts on “Eggnog

  1. I’m not afraid of the raw eggnog version either. In fact, Alton Brown said the raw version tastes better. I’ve been wanting to make his recipe, so I’m glad you posted a smaller version of it. Lovely photo! That’s just enough eggnog for one :).

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