EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
Steps:
- 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.
- Cook's Note: 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.
BOURBON EGGNOG
I got this from a Maker's Mark mailing list I'm on, straight from the owner of Maker's Mark, Bill Samuels. He calls it "Maker's Mark Bourbon Eggnog", but any bourbon should do (although Maker's Mark is my favorite).
Provided by troyh
Categories Beverages
Time 30m
Yield 2 1/2 gallons, 40 serving(s)
Number Of Ingredients 6
Steps:
- Separate eggs and beat the yolks until creamy.
- Whip sugar into the yolks, then beat the whites until they stand in peaks, adding a 1/2 cup of additional sugar if desired.
- Beat the yolks and bourbon together and add the whites.
- Beat cream into a froth, then add milk and cream to the egg mixture.
- Add nutmeg to taste and garnish each cup with a dash of nutmeg for a dash of color.
Nutrition Facts : Calories 235.2, Fat 12.3, SaturatedFat 6.9, Cholesterol 147.7, Sodium 58.2, Carbohydrate 9.5, Sugar 7.7, Protein 4.6
BOURBON EGGNOG
Categories Bourbon Milk/Cream Alcoholic Dairy Egg Christmas New Year's Eve Christmas Eve Party House & Garden Drink
Yield Makes about 30 servings.If there is a problem with eggs in your region, do not prepare this recipe.
Number Of Ingredients 7
Steps:
- Beat the egg yolks with the sugar until thick. Set the container in a large bowl filled with cracked ice. In a separate bowl, beat the cream until stiff and fold gently into the eggnog. Grate nutmeg on top and serve in 4-ounce punch glasses.
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