I took the plunge and made my own egg nog, and I have to say, the results were much better than store-bought. Of course, it was also much more time-consuming than just picking up a carton, but I’d say it’s worth it for once a year. So, if you’re feeling festive, make homemade egg nog your cocktail this week!
I did decide to go with a cooked version, since I was a little skeeved out about drinking something with raw eggs in it. Call me a wimp if you must. I know the risk of salmonella is minimal, but raw just isn’t my thing.
I might also add a smidge more bourbon while you’re fixing up your glass if you’re with… errrm… difficult relatives, since this isn’t too strong by itself. Drink up and be merry!
From this Alton Brown recipe, with my modifications
4 egg yolks
1/3 cup sugar, plus 1 Tbsp
4 cups whole milk
1 cup half and half
3 oz bourbon
1 tsp 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. Set aside.
In a medium saucepan over high heat, combine the milk, half and half, 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. Return everything to the pot and cook until the mixture reaches 160°. 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 1 Tbsp of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. Serve chilled and sprinkled with additional nutmeg, if desired.