This delicious Cooked Nog by Alton Brown is a creamy, spiced holiday drink that’s quick to make and perfect for festive gatherings. With simple ingredients like eggs, cream, and your choice of spirits, it’s a rich and indulgent treat. The addition of nutmeg and grains of paradise adds a warm, unique flavor that’s sure to impress.
Recipe Ingredients:
- 6 large egg yolks
- 1/2 cup sugar
- 6 cups half and half
- 1 teaspoon freshly grated nutmeg, plus more for serving
- 1/2 teaspoon ground grains of paradise (or 1/4 teaspoon freshly ground black pepper)
- 3 fluid ounces (6 tablespoons) bourbon
- 3 fluid ounces (6 tablespoons) gold rum
- 1 1/2 fluid ounces (3 tablespoons) fino dry sherry
- 1 teaspoon vanilla extract
How To Make Cooked Nog?
- Prepare the Egg Mixture: In a medium bowl, whisk the egg yolks vigorously until smooth and slightly lightened in color (about 1 minute). Gradually whisk in the sugar, and continue whisking until the mixture thickens and becomes noticeably lighter in color (about 2 minutes). Set the bowl near the stove.
- Heat the Dairy: In a medium saucepan, combine the half and half (or single cream), nutmeg, and grains of paradise (or black pepper). Heat over medium-high heat until the mixture begins to steam and reaches about 74°C (165°F) (about 7 minutes). Remove from heat.
- Temper the Eggs: While whisking the egg mixture constantly, slowly ladle in about 1/4 of the hot dairy mixture to temper the eggs (this prevents them from scrambling). Once combined, pour the tempered egg mixture back into the saucepan with the remaining dairy.
- Cook the Custard: Return the saucepan to medium heat and cook, stirring frequently, until the mixture reaches 79–82°C (175–180°F) (about 3 minutes). Do not let it boil.
- Strain and Cool: Set up an ice bath: Place a medium bowl inside a larger bowl filled with ice. Set a fine-mesh sieve over the medium bowl. Pour the cooked custard through the sieve into the bowl to remove any lumps or cooked bits. Stir in the bourbon, rum, sherry, and vanilla extract.
- Chill and Serve: Stir the mixture frequently until it cools to room temperature (about 15 minutes). You can serve it immediately or transfer it to the fridge to chill completely. Before serving, sprinkle a little extra freshly grated nutmeg on top for garnish.
Recipe Tips:
- Temper the eggs slowly: Pour the hot cream into the egg mixture gradually to avoid scrambling the eggs.
- Use a thermometer: Ensure the custard reaches 79–82°C (175–180°F) for the perfect texture.
- Strain the custard: This removes any lumps and ensures a smooth, creamy nog.
- Adjust alcohol to taste: Add more or less bourbon, rum, or sherry depending on your preference.
- Chill thoroughly: Let the nog cool completely in the fridge for the best flavor and consistency.
How To Store Leftovers?
Let the leftover Cooked Nog cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. Stir well before serving.
Nutrition Facts
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 220mg
- Sodium: 80mg
- Potassium: 200mg
- Total Carbohydrate: 20g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 7g
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Alton Brown Cooked Nog
Description
This delicious Cooked Nog by Alton Brown is a creamy, spiced holiday drink that’s quick to make and perfect for festive gatherings. With simple ingredients like eggs, cream, and your choice of spirits, it’s a rich and indulgent treat. The addition of nutmeg and grains of paradise adds a warm, unique flavor that’s sure to impress.
Ingredients
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk the egg yolks vigorously until smooth and slightly lightened in color (about 1 minute). Gradually whisk in the sugar, and continue whisking until the mixture thickens and becomes noticeably lighter in color (about 2 minutes). Set the bowl near the stove.
- Heat the Dairy: In a medium saucepan, combine the half and half (or single cream), nutmeg, and grains of paradise (or black pepper). Heat over medium-high heat until the mixture begins to steam and reaches about 74°C (165°F) (about 7 minutes). Remove from heat.
- Temper the Eggs: While whisking the egg mixture constantly, slowly ladle in about 1/4 of the hot dairy mixture to temper the eggs (this prevents them from scrambling). Once combined, pour the tempered egg mixture back into the saucepan with the remaining dairy.
- Cook the Custard: Return the saucepan to medium heat and cook, stirring frequently, until the mixture reaches 79–82°C (175–180°F) (about 3 minutes). Do not let it boil.
- Strain and Cool: Set up an ice bath: Place a medium bowl inside a larger bowl filled with ice. Set a fine-mesh sieve over the medium bowl. Pour the cooked custard through the sieve into the bowl to remove any lumps or cooked bits. Stir in the bourbon, rum, sherry, and vanilla extract.
- Chill and Serve: Stir the mixture frequently until it cools to room temperature (about 15 minutes). You can serve it immediately or transfer it to the fridge to chill completely. Before serving, sprinkle a little extra freshly grated nutmeg on top for garnish.
Notes
- Temper the eggs slowly: Pour the hot cream into the egg mixture gradually to avoid scrambling the eggs.
- Use a thermometer: Ensure the custard reaches 79–82°C (175–180°F) for the perfect texture.
- Strain the custard: This removes any lumps and ensures a smooth, creamy nog.
- Adjust alcohol to taste: Add more or less bourbon, rum, or sherry depending on your preference.
- Chill thoroughly: Let the nog cool completely in the fridge for the best flavor and consistency.
Alton Brown Cooked Nog
