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School of Hard Nogs, An Eggnog Recipe

One of Our Team's Favorite Eggnog Recipes

Curated by Alton Brown

We love holiday traditions, recipes,  and the memories that are connected to the food and drinks that we share with each other. Sometimes, we would mix things up and throw a new recipe into the menu. Here's one of our favorites! Be warned. You will need more than one serving. 

School of Hard Nogs

Ingredients: 

  • 4 egg yolks

  • 1/3 cup of sugar, plus 1 tablespoon

  • 1  pint of whole milk

  • 1 cup of heavy cream

  • 3 ounces of bourbon

  • 1 teaspoon freshly grated nutmeg

  • 4 egg whites*

Instructions

  1. 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.

  2. 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.

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

  4. Cook's Note: For cooked eggnog, follow procedure below.

  5. 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.

  6. 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.

  7. 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.

 

*Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of food borne illness.

Source: Food Network

 

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