From the Great Big Food Show
Recipe courtesy of Alton Brown
Print
Eggnog
Total:
15 min
Prep:
15 min
Yield:
6 cups
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
6 cups
Level:
Easy

Ingredients

  • 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

Directions

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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