Alton's Eggnog

Ingredients

Instructions

Yield:

6 - 7 cups

Prep time:

15 minutes

Cook time:

Ready in:

Recipe Type:

Beverage

Holiday

1. The best: uncooked eggnog
2. 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
3. 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
4. Whisk the egg whites into the mixture. Chill and serve.
5. Also good: cooked eggnog
6. 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
7. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove
8. 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.
9. 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

Tips for Success

Cooking Tips

Ingredient Tips

Reviews

Source Information

Classic Sourdoughs, A Home Baker's Handbook, Alton Brown,

• Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: School of Hard Nogs