What better accompaniment to a cozy night with a classic holiday movie playing than a homemade cup of egg nog? Every year, this is one of the things I look most forward to for the season. The warm spices of nutmeg and a splash of bourbon instantly brings warmth to your body for instant comfort. This is an amazing recipe with a slight adaptation from Alton Brown’s Egg Nog.
Egg Nog Recipe
- 4 egg yolks
- 4 egg whites
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 tsp of freshly ground nutmeg
- A pinch of cinnamon
- 1/3 cup of sugar, plus 1 tbsp.
- 3 ounces of good bourbon, I recommend Bulleit Bourbon
Beat the egg yolks until they turn lighter in color. Gradually add in the 1/3 cup of sugar until well combined and dissolved.
In a heavy bottom saucepan, gently heat the whole milk, heavy cream, cinnamon, and nutmeg stirring occasionally. Just as it reaches a boil, remove it from the heat. A ladle at a time, slowly temper the hot milk mixture into the egg mixture, with the beater on slow. It is important that you add this slowly, or it could curdle the eggs and you will wind up with scrambled egg-nog.
Once the mixture is fully tempered, transfer back to the saucepan and heat gently until it reaches 160°F. Remove from heat and transfer into a medium bowl. Cover with plastic wrap and chill in the fridge for about an hour.
Once the mixture has been chilling for almost the hour, beat the egg whites until soft peaks form. Slowly add the remaining tablespoon of sugar until combined. Fold the egg whites into the chilled egg nog. Add the bourbon and serve!