Happy snowy Tuesday, everyone! It sounds like the weather is pretty frightful just about everywhere this week… and if you’re stuck inside like me, I’m gonna take a wild guess and say that you’re probably looking for something that looks a little bit like this. Creamy, comforting, filled with bourbon…
Bonus? This was my first time with homemade eggnog, and it was so much easier than expected.
I also read this somewhere along my researching way, and have taken it as further proof that eggnog and alcohol should never, ever part.
So even though you can certainly make this recipe without the bourbon and I’m sure it will be just as delicious… I just don’t see why you ever would.
Adapted from Alton Brown
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3-4 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
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.
If you’re making this recipe with alcohol and feeling a little squeamish about the raw eggs, see here for a cooked version as well.