This delicious eggnog recipe by Alton Brown is a creamy and festive treat that’s perfect for the holiday season. It’s quick and simple to make, using everyday ingredients like milk, cream, and eggs. With a hint of nutmeg and a rich, frothy texture, this classic drink can easily be made with or without alcohol.
Recipe Ingredients:
- 4 large eggs, separated
- 1/3 cup plus 1 tablespoon sugar
- 1 pint whole milk
- 1 cup heavy cream
- 1 1/4 fluid ounces bourbon
- 1 1/4 fluid ounces dark rum
- 1 teaspoon freshly grated nutmeg
How To Make Eggnog?
- Beat Egg Yolks: In a stand mixer, beat together 4 egg yolks and 80g (1/3 cup) of sugar until the yolks lighten in color and the sugar is completely dissolved.
- Mix Liquids and Spices: Add 475ml (1 pint) whole milk, 240ml (1 cup) heavy cream, 40ml (1 1/4 fluid ounces) bourbon, 40ml (1 1/4 fluid ounces) dark rum, and 1 teaspoon freshly grated nutmeg to the yolk mixture and stir to combine. Move the mixture to a medium bowl and set aside.
- Whip Egg Whites: In a clean mixer bowl, beat 4 egg whites to soft peaks. Gradually add the remaining 1 tablespoon of sugar while mixing until stiff peaks form.
- Combine Mixtures: Gently fold the beaten egg whites into the yolk mixture until smooth and well combined.
- Chill and Serve: Refrigerate until thoroughly chilled. Serve cold with a sprinkle of freshly grated nutmeg on top if desired.
Recipe Tips:
- Use Fresh Eggs: For the best flavor and texture, always use fresh eggs. Fresh egg whites will whip up faster and create a lighter, frothier eggnog.
- Chill Before Serving: Let the eggnog sit in the fridge for at least 2 hours before serving. This not only cools it down but also helps the flavors blend together beautifully.
- Beat Egg Whites to Stiff Peaks: When beating the egg whites, make sure they reach stiff peaks. This adds volume and makes the eggnog rich and creamy.
- Fold Gently: When combining the egg whites with the yolk mixture, fold gently to keep the eggnog light and airy. Overmixing can cause the egg whites to deflate.
- Adjust Sweetness and Spice: Taste the eggnog before chilling and adjust the sugar or nutmeg to suit your preference. This ensures your eggnog is perfectly balanced when served.
How To Store Leftovers?
First, let the leftover eggnog cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Nutrition Facts
- Calories: 224
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 150mg
- Sodium: 137mg
- Potassium: 419mg
- Total Carbohydrate: 20g
- Dietary Fiber: 0g
- Sugars: 20g
- Protein: 12g
Check out More Recipes:
Alton Brown Eggnog
Description
This delicious eggnog recipe by Alton Brown is a creamy and festive treat that’s perfect for the holiday season. It’s quick and simple to make, using everyday ingredients like milk, cream, and eggs. With a hint of nutmeg and a rich, frothy texture, this classic drink can easily be made with or without alcohol.
Ingredients
Instructions
- Beat Egg Yolks: In a stand mixer, beat together 4 egg yolks and 80g (1/3 cup) of sugar until the yolks lighten in color and the sugar is completely dissolved.
- Mix Liquids and Spices: Add 475ml (1 pint) whole milk, 240ml (1 cup) heavy cream, 40ml (1 1/4 fluid ounces) bourbon, 40ml (1 1/4 fluid ounces) dark rum, and 1 teaspoon freshly grated nutmeg to the yolk mixture and stir to combine. Move the mixture to a medium bowl and set aside.
- Whip Egg Whites: In a clean mixer bowl, beat 4 egg whites to soft peaks. Gradually add the remaining 1 tablespoon of sugar while mixing until stiff peaks form.
- Combine Mixtures: Gently fold the beaten egg whites into the yolk mixture until smooth and well combined.
- Chill and Serve: Refrigerate until thoroughly chilled. Serve cold with a sprinkle of freshly grated nutmeg on top if desired.
Notes
- Use Fresh Eggs: For the best flavor and texture, always use fresh eggs. Fresh egg whites will whip up faster and create a lighter, frothier eggnog.
- Chill Before Serving: Let the eggnog sit in the fridge for at least 2 hours before serving. This not only cools it down but also helps the flavors blend together beautifully.
- Beat Egg Whites to Stiff Peaks: When beating the egg whites, make sure they reach stiff peaks. This adds volume and makes the eggnog rich and creamy.
- Fold Gently: When combining the egg whites with the yolk mixture, fold gently to keep the eggnog light and airy. Overmixing can cause the egg whites to deflate.
- Adjust Sweetness and Spice: Taste the eggnog before chilling and adjust the sugar or nutmeg to suit your preference. This ensures your eggnog is perfectly balanced when served.
