christmas · Drinks

Homemade Eggnog

First, I apologize for the crappy phone picture.  A certain two and a half year old who shall not be named somehow locked my camera into a non-locking drawer of our entertainment center, and I cannot get the thing out!  It’s a weekend job for my poor husband.  But I digress.

I remember the two Christmases that I was vegan.  What I remember most about them is that they really sucked.  What especially sucked was that I had to somehow get through the holidays without egg or nog.
When I decided earlier this week to attempt homemade eggnog for the first time, I thought what better recipe to use than the one of the biggest foodie of all time, ever, Alton Brown.

This eggnog is rich, creamy, and dangerously bad for you.  But so, so yummy. Very different from the store bought stuff in the carton.
I made only one change- I laced mine with Captain Morgan’s spiced rum instead of bourbon.  You could really use any type of bourbon, brandy, or rum in this recipe.
I made the cooked version and it was very thick and smooth and it went down a little too quickly!
Enjoy.

Ingredients
  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 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 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook’s Note: 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.
Best when chilled overnight.
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