Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.
Ingredients
- 4 eggs yolks
- 0.33 cups white sugar
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 teaspoons freshly grated nutmeg
- 2 fluids ounces bourbon whiskey , or more to taste
Instructions
-
1
Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
-
2
Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
-
3
Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
-
4
Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Nutrition Facts
Per serving
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