Eric and I love eggnog. In fact it is the first thing we’ve made in the kitchen together. Back when we were first engaged we made some to bring to a Halloween party. For us it symbolizes the start of the holiday season. I’m posting the original recipe by Alton Brown. But we did make some changes. First of all, the recipe contains alcohol, but is just as delicious alcohol free. Secondly, we used 2% milk instead of whole because we didn’t have any whole on hand. This did make it a little thinner.
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 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.
UPDATE: I’ve entered this post in the Art You Eat contest!
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.