by carlie
Brunch, Buffet, Christmas, Dinner, English/Scottish, Hanukkah, New Year, Punch, Winter
Description
Delicious home made eggnog tastes nothing like the eggnog you may purchase in the store, and once you make this recipe for it, you’ll never buy the pre-made version again.
Servings
8
Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
2 cups whole milk
1 cup heavy whipping cream
4 ounces of brandy, rum or bourbon
2 teaspoons nutmeg
4 egg whites
Optional cinnamon stick for garnish
Preparation
Separate egg yolks and egg whites in to two different mixer bowls. Set egg whites aside.
With an electric mixer, beat egg yolks for about 2 minutes. Once lightened in color, slowly add 1/3 cup of sugar to the beaten egg yolks and mix completely together. Mix in whole milk, heavy cream, alcohol and nutmeg. Set aside.
Next, beat egg whites until soft peaks form. Gradually add 1 tablespoon of sugar and continue beating until stiff peaks form (this can take several minutes).
Transfer stiffened egg whites to egg yolk mixture and whisk together. Pour in to individual glasses, garnish with a cinnamon stick and/or a tad bit more nutmeg on top and serve. (Chill any remaining eggnog until ready to serve.)
Source(s)
Alton Brown
Notes
Note 1: Eggnog originated in England and was traditionally served with brandy. When the drink made its way to the States, the wine tax at the time deterred people from using brandy and bourbon became a popular substitute. In recent years, rum and sometimes even spiced rum have become popular additions to eggnog.
Note 2: Simply remove the alcohol from this recipe for a delicious non-alcoholic version.
Note 3: Eggnog serves beautifully from a punch bowl. This is a great opportunity to pull yours out if you have one. Alternatively, any vessel will really do, but a glass cup will certainly best showcase the eggnog-- it really is a very pretty drink.
