Best Eggnog Alton Brown Recipes

AGED EGGNOG RECIPE - ALTON BROWN

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.

ALTON BROWN'S EGGNOG

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.

EGGNOG (ALTON BROWN)

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.

ALTON BROWN'S EGGNOG

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.