ALTON BROWN EGGNOG RECIPE RECIPES
ALTON BROWN'S EGGNOG RECIPE - FOOD.COM
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.
Total Time 15 minutes
Prep Time 15 minutes
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.
Nutrition Facts : Calories 158.4, FatContent 10.1, SaturatedFatContent 5.9, CholesterolContent 86.6, SodiumContent 45.9, CarbohydrateContent 8.4, FiberContent 0, SugarContent 7.8, ProteinContent 3.7
AGED EGGNOG RECIPE - ALTON BROWN RECIPE - FOOD.COM
Make and share this Aged Eggnog Recipe - Alton Brown recipe from Food.com.
Total Time 72
Prep Time 72
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.
Nutrition Facts : Calories 795, FatContent 38.1, SaturatedFatContent 21.6, CholesterolContent 388.8, SodiumContent 253.8, CarbohydrateContent 64.5, FiberContent 0.1, SugarContent 60.2, ProteinContent 14.3
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