Eggnog

(Courtesy of Alton Brown)

 

Ingredients:
4 egg yolks
1/3 c. sugar, plus 1 Tbsp. 
1 pint whole milk
1 c. heavy cream
3 oz. bourbon
1 tsp. freshly grated nutmeg
4 egg whites

Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color.  Gradually add  the 1/3 c. 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 Tbsp. sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture.  Chill and serve.

For cooked eggnog:
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.

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.

* Raw Egg Warning

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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