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.\u00a0 For some reason eggnog came to mind.<\/p>\n
This recipe<\/a>, from Alton Brown, was fairly easy and pretty tasty – if you like eggnog.\u00a0 It was a bit too nutmeggish, however, so if I made it again I’d reduce the nutmeg to half a teaspoon.\u00a0 It wasn’t too sweet, which I appreciated.\u00a0 I followed it pretty closely, but as I needed both an alcoholic and non-alcoholic version, I only added the Bourbon at the end.<\/p>\n Ingredients<\/em><\/p>\n Instructions<\/p>\n Beat eggs with an electric mixer until they lighten in color.\u00a0 Gradually add 1\/3 cup sugar and mix until completely dissolved.\u00a0 Mix in the milk, cream and nutmeg.<\/p>\n Using an electric mixer, beat the egg whites until they form soft peaks.\u00a0 Add the remaining sugar and continue beating until hard peaks are formed.<\/p>\n Mix the egg whites with the egg yolk mixture.\u00a0 If you are making both alcoholic and non-alcoholic eggnog, pour into separate pitchers and add the bourbon to one.<\/p>\n Refrigerate until serving.<\/p>\n\n