Alton Browns Eggnog Recipes

EGGNOG

Steps:

• 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.

EGGNOG

Steps:

• 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.

ALTON BROWN'S EGGNOG

Steps:

• 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.

COOKED NOG

Steps:

• Whisk the egg yolks in a medium bowl until smooth, about 1 minute. Gradually whisk in the sugar, and continue whisking until the mixture is thick and considerably lighter in color, about 2 minutes. Park by your cooktop.
• Heat the half-and-half, nutmeg, and grains of paradise in a medium saucepan over medium-high heat and whisk occasionally until the mixture reaches 165 degrees F, about 7 minutes. Remove from the heat and whisk the egg mixture constantly while slowly ladling about a quarter of the hot dairy into it. Then, reverse the process and whisk the dairy while adding all of the egg mixture back into the saucepan. Congratulations, you've made a custard.
• Return the custard mixture to medium heat and stir frequently until it reaches 175 to 180 degrees F, about 3 minutes. Meanwhile, place a second medium bowl inside a large bowl filled with ice and set a fine-mesh sieve over the bowl.
• Remove the saucepan from the heat, pour the custard through the sieve into the bowl, then stir in the bourbon, rum, sherry, and vanilla. Continue stirring until the mixture is cool. Chill thoroughly. Consume immediately or move to a sealable container and refrigerate for up to two weeks.
• To serve, grate on a little nutmeg if you like, and enjoy...responsibly, of course.

AGED EGGNOG RECIPE - ALTON BROWN

Steps:

• Separate the eggs and store the whites for another purpose.
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon.".
• Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.).
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.