Eggnog in all its glory
Eggnog. There is no finer substance known to man. They put it in lattes, they flavor cheesecake with it, but it is a drink at its core. I know it is Christmas time when the smell first wafts to my nose, the liquid first touches my tongue. Visions of Christmas trees, faint whispers of Bing Crosby, memories of family… all assault my brain, and take over my body. Eggnog. Glory be to that wonderful drink.
Living in China, I have found a Starbucks. The eggnog latte is like a gateway to Christmas for me. They do not serve eggnog lattes here. I was devastated. Then I went to the store. No eggnog. I’m sure they have some, somewhere hidden amongst the stationary section or something, but I had to find a solution. Maybe it was time to make my own…
My culinary hero, Alton Brown presented the world this gift of eggnog back in 2005, on his show Good Eats. This is my favorite food/science/cooking show, as it delves deep into the meaning and chemistry in food.
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon or brandy
- 1 teaspoon freshly grated nutmeg
- 4 egg whites*
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.
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.
* Raw Eggs
*RAW EGG WARNING
We suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.