Best Aged Eggnog Recipe Alton Brown Recipes
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.
AGED EGGNOG RECIPE - ALTON BROWN
Make and share this Aged Eggnog Recipe - Alton Brown recipe from Food.com.
Provided by Jessica B.
Categories Beverages
Time P30D
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Separate the eggs and store the whites for another purpose.
- Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon.".
- Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
- Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.).
- Serve in mugs or cups topped with a little extra nutmeg grated right on top.
EGGNOG
From the Great Big Food Show
Provided by Alton Brown
Categories beverage
Time 15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, 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. Gently fold the egg whites into the mixture. Chill and serve.
AGED EGGNOG
Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale. Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.This recipe first appeared on altonbrown.com.
Provided by Sarah Chanin
Categories Drinks
Time P14DT15m
Number Of Ingredients 10
Steps:
- Separate the eggs and store the whites for another application.
- Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.
- Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
- Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. And yes, you can also drink it right away.
- Serve in mugs or cups topped with a little extra nutmeg grated on top.
EGGNOG (ALTON BROWN)
Make and share this Eggnog (Alton Brown) recipe from Food.com.
Provided by AmyZoe
Categories Beverages
Time 30m
Yield 6-7 cups, 6-7 serving(s)
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 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture. Chill and serve.
- For cooked eggnog try this: 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 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Nutrition Facts : Calories 316.8, Fat 20.2, SaturatedFat 11.7, Cholesterol 173.2, Sodium 91.8, Carbohydrate 16.8, Fiber 0.1, Sugar 15.6, Protein 7.4
ALTON BROWN'S EGGNOG
Alton has never let me down with his recipes, so I wanted to store this one away for the holidays. I liked the fact that he offered both cooked and uncooked versions of this holiday classic.
Provided by MJMommy13
Categories Beverages
Time 15m
Yield 6-7 cups, 12 serving(s)
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.
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Aged Eggnog Recipe - A Classic Holiday Beverage
The festive season is upon us, and what better way to celebrate than with a glass of decadent eggnog? However, not all eggnog recipes are created equal - this year, try aging your eggnog for a truly luxurious drink that is sure to impress.
The Origins of Eggnog
Eggnog is a creamy, spiced drink that has been enjoyed for centuries around the world. The drink is said to have originated in medieval England, where it was called "posset" and made with hot milk, spices, and wine. Over time, the recipe evolved to include eggs, and the drink became known as eggnog.
Today, eggnog is a firm holiday favorite in the United States and Canada, as well as in some European countries. The drink is typically made with milk, cream, sugar, and eggs, and is often infused with spices like nutmeg, cinnamon, and vanilla.
Alton Brown's Aged Eggnog Recipe
One of the most popular and delicious eggnog recipes out there is Alton Brown's aged eggnog recipe. The famous chef and TV host has been making this recipe for years, and it has become a holiday tradition in many households.
The recipe is relatively simple, but it requires a little bit of planning and patience. Instead of drinking the eggnog right away, you must age it in the fridge for at least three weeks (or up to a year!). This aging process allows the flavors to meld together and develop a rich, complex taste that you won't find in any other eggnog recipe.
The Ingredients
Here's a quick rundown of the ingredients you'll need for Alton Brown's aged eggnog recipe:
- 12 eggs, separated
- 1 1/2 cups sugar
- 2 cups heavy cream
- 3 cups whole milk
- 1 1/2 cups cognac or brandy
- 3/4 cup spiced rum
- 1/4 cup bourbon
- 1/4 teaspoon kosher salt
As you can see, this recipe isn't for the faint of heart! The alcohol content is high, so be prepared to feel a little bit tipsy after just one glass.
The Method
Now that you have your ingredients, let's get started on making the eggnog. Here's what you need to do:
- In a large mixing bowl, beat the egg yolks and sugar until light and fluffy.
- In a separate mixing bowl, whisk together the cream, milk, cognac, rum, bourbon, and salt.
- Add the cream mixture to the egg yolk mixture, whisking constantly to combine.
- In another large mixing bowl, beat the egg whites until they form stiff peaks.
- Fold the beaten egg whites into the eggnog mixture.
- Pour the eggnog into an airtight container and store it in the fridge for at least three weeks (or up to a year).
- When you're ready to serve, ladle the eggnog into glasses and garnish with a sprinkling of nutmeg or cinnamon.
Why Age Your Eggnog?
So, why should you bother aging your eggnog when you could just drink it right away? The answer lies in the taste. Aged eggnog is smoother, richer, and more complex than fresh eggnog. It's like the difference between a fine wine and a cheap bottle from the gas station.
When you age eggnog, the alcohol helps to preserve the drink and prevent bacterial growth. The flavors of the different alcohols also mingle and meld together over time, creating a drink with a depth of flavor that you won't find in any other eggnog recipe.
In Conclusion
If you're a fan of eggnog, then Alton Brown's aged eggnog recipe is definitely worth trying this holiday season. Just be prepared - this recipe is not for the faint of heart! With its high alcohol content and complex flavor profile, it's sure to be a holiday favorite for years to come.