Thirsty Thursday: Raise Your Glass to Alton’s Eggnog
To me, the hallmark of a good holiday party is eggnog. Sweet, rich, and indulgent -- the Christmas season really wouldn’t be complete without a healthy portion of this requisite libation. If the cloyingly sweet and thick store-bought stuff, spiked with nothing but too much nutmeg, has left you jaded, Alton Brown’s homemade version will convert you to an eggnog believer.
This simple and traditional Christmastime concoction is made with milk, cream, egg yolks and sugar, and is spiked with smoky bourbon and dark rum. It's enriched with whipped egg whites for a frothy texture, and has a a hint of freshly grated nutmeg for a warm undertone. It'll leave you wondering why you ever settled for the store-bought alternative.
If you need another reason to concoct your own batch of 'nog, remember that you can easily adjust the recipe to your personal preferences. Try upping the amount of sugar (or booze) to your liking. Or might I suggest trying it with Cognac, or any other brandy? And if you’re looking to cut the calories, you can even slim it down with low-fat milk. It all depends on how decadent you feel. But hey, it’s the holidays!
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 1 1/4 ounces bourbon
- 1 1/4 ounces dark rum
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, 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. Gently fold the egg whites into the mixture. Chill and serve.