I’m not the hugest eggnog fan in the world, but I wanted to have something to serve my Christmas Eve dinner guests when they first arrived. For some reason eggnog came to mind.
This recipe, from Alton Brown, was fairly easy and pretty tasty – if you like eggnog. It was a bit too nutmeggish, however, so if I made it again I’d reduce the nutmeg to half a teaspoon. It wasn’t too sweet, which I appreciated. I followed it pretty closely, but as I needed both an alcoholic and non-alcoholic version, I only added the Bourbon at the end.
- 4 eggs, separated
- 1/3 cup + 1 Tbsp. sugar
- 2 cups milk
- 1 cup heavy cream
- 1/2 tsp. nutmeg
- 3 oz bourbon
Beat eggs with an electric mixer until they lighten in color. Gradually add 1/3 cup sugar and mix until completely dissolved. Mix in the milk, cream and nutmeg.
Using an electric mixer, beat the egg whites until they form soft peaks. Add the remaining sugar and continue beating until hard peaks are formed.
Mix the egg whites with the egg yolk mixture. If you are making both alcoholic and non-alcoholic eggnog, pour into separate pitchers and add the bourbon to one.
Refrigerate until serving.