Eggnog

[Californiaman]

Tis the season.

Cheers, eh.

 

This is Alton Brown's recipe:

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.

 

 

Here's Emeril's Recipe:

Ingredients

8 large eggs, 2 separated

3/4 cup sugar

1/8 teaspoon salt

2 1/2 cups heavy cream

2 cups whole milk

1 tablespoon pure vanilla extract

1/2 teaspoon freshly grated nutmeg, plus more for garnish

3/4 cup bourbon

1/4 cup brandy

Directions

Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.

 

Add the vanilla, nutmeg, bourbon, and brandy to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold it into the eggnog as well. Serve warm or cover and refrigerate until chilled, about 1 hour.

 

Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.

[Jantha]

Weird stuff... I always feel used after drinking it.

 

It's good with rum though!

[Rocky4]

Or you can just get Tom and Jerry batter, rum, and brandy at the local liquor store.

[saturn]

That sounds great, but seems like a lot of work. I'm afraid I would just go to the bourbon before I was done.