I made that eggnog for our holiday party. It was quite tasty and it didn’t last very long. At first, our guests were a bit hesitant. But before I knew it, people were coming up to me with three empty cups in hand and asking for more ‘nog.
I’ve been wanting to make eggnog since last December, when I read about a project by the guys at The Bitten Word to make eggnog and age it for a year. Yeah, that’s right, one whole year. You can read about their results and watch a funny video of them testing the finished product here. The recipe they used was based on this write-up from Chow.com.
Now, I wasn’t quite as motivated as they were – I just made the eggnog on the day of our party and used a different recipe from Alton Brown. While many recipes call for using both raw egg yolks and whites, I opted to cook the yolks (but I still used raw egg whites). The eggnog had a nice custard-like texture and the whipped egg whites made for a much lighter ‘nog than the type you buy in the store. Adding a whole lot of Maker’s Mark bourbon helped too.
Recipe from Alton Brown
Makes about 12 cups
8 egg yolks 2/3 cups sugar, plus 2 tbsp 1 quart whole milk 1 pint heavy cream 1 1/4 cups bourbon (I like to use Maker’s Mark) 1 tspn nutmeg 8 egg whites*
Using a stand or hand mixer, beat the egg yolks until they lighten in color. Slowly add the 2/3 cup sugar and beat until it is completely dissolved
In a large sauce pan, combine the milk, heavy cream and nutmeg and bring to just a boil, stirring often. Remove from the heat and slowly temper the egg yolk mixture – stir the warm mixture, in 1/4 cup incriments, into the egg yolk mixture until it is fully heated, then combine with the rest of the warm milk mixture. Cook until the mixture reaches 160 degrees. Remove from the heat, stir in the bourbon and pour into a large mixing bowl. Depending on how strong you like your drinks, you can add a little more or use a little less bourbon. Chill in the refrigerator for two hours.
Using the mixer, beat the egg whites to soft peaks in mixing bowl. Slowly add the 2 TBSP sugar while the mixer is still running and beat until stiff peaks form. Stir the egg whites into the chilled mixture and pour into a larger serving container.
Serve the eggnog with a sprinkle of nutmeg.
*Note: this recipe contains raw eggs.