Happy Christmas Eve, friends!
A couple of weeks ago, we were invited over to help some friends procure a Christmas tree. Side benefit: egg nog. I confess, I wasn’t particularly excited. I didn’t think I liked egg nog. Oh boy, was I wrong. The second the creamy, cold, boozy deliciousness hit my lips, I knew I had to try my hand at the homemade variety.
Based on Alton Brown’s recipe. Serves: 6 (1 cup servings)
- 4 eggs, separated into yolks and whites. Tutorial HERE.
- 1/3 cup sugar
- 2 cups of milk
- 1 cup of heavy whipping cream
- 1/4 cup of spiced rum or bourbon
- 1 tsp. nutmeg
- 1 Tbs. sugar
1. Separate your eggs into whites and yolks. Put the egg whites in a small bowl, and put them into the fridge for later. Put the egg yolks in a medium bowl, and beat them with a mixer until their color changes from a shiny and bright yellow, to a duller, more-like-cake-batter cream. Add 1/3 cup of sugar and beat until sugar is dissolved. Set aside.
3. Add a small bit of milk mixture into your eggs as you beat with a mixer. Once combined, add another small bit. Continue until all of the milk is incorporated into the eggs. You add it bit by bit to avoid scrambling your eggs. Which is to say, you just tempered eggs. Congratulations!
4. Pour the eggs and milk mixture from the bowl back into your pot. Over medium heat, bring the temperature to 160 degrees (not higher!), and remove from heat.
5. Add 1/4 cup of your booze of choice, and put mixture into the fridge to cool.
6. After it is sufficiently cooled, whip your eggs whites into soft peaks. Add the remaining tablespoon of sugar until stiff peaks form. Whisk the whites into your egg nog. Serve whenever you’d like! If you want it a bit more boozy, feel free to play bartender and add as you go, customizing drinks based on the tastes of the person.