D: Well, Christmas was this past weekend, so I had to make eggnog. I’d classically done one quite a bit heavier on the booze, but this recipe looked nice and simple; and doing the cooked option I figured it would be the right texture as well (as theoretically cooking the eggs should thicken it up a bit). So this week we gave Alton’s Egg Nog recipe a try.
- 4 egg yolks
- 1/3 cup white sugar
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 tsp freshly ground nutmeg
- 4 egg whites (we left out this step)
- Beat the egg yolks until they lighten, then gradually beat in the sugar and continue to beat until dissolved, set aside
- In a medium saucepan over high heat, combine the milk, heavy cream, and nutmeg and bring to a boil
- Remove from the heat and slowly mix into the egg and sugar mixture
- Return to the pot, and heat until it reaches 160F (ours was already ~ 160F, I think I let it boil too hard beforehand)
- Remove from heat once the mixture reaches 160F, pour into a mixing bowl and add the bourbon
- Let cool and put in the fridge to chill
D: We were generous on the bourbon as the reviews had recommended. I think on the second day, the bourbon has kind of fused and calmed down enough that it’s good, but if you just chill it and drink, the bourbon flavour might be a bit strong, perhaps better to go with the 3oz unless you’re resting it quite a while. It’s eggnog, no complaints at all, really good, the texture/viscosity is correct. I’d make it again. I might try his aged eggnog next time, didn’t have enough lead time this year. I liked it.
S: This is a very delicious and dangerous drink. I’ve never had eggnog before, I was a wee bit weary about drinking egg yolks. But it was delicious; it was boozey. I can’t wait to have it again next year.