Ingredients for Alton Brown's Eggnog
- 12 large egg yolks
- 1 cup sugar
- 1 pint (2 cups) whole milk
- 3 cups heavy cream
- 1/2 cup bourbon
- 1 teaspoon freshly grated nutmeg
- 12 large egg whites
- 1 pint (2 cups) half-and-half
- 1/4 cup dark rum
- Pinch of salt
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How to Make Alton Brown's Eggnog
- **For the Cooked Version:**
- In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer (about 5-7 minutes).
- Remove from heat and stir in the egg yolks one at a time, whisking vigorously to prevent scrambling.
- Whisk in the vanilla extract and rum (if using).
- Strain the mixture through a fine-mesh sieve into a large bowl. Discard the solids.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
- Before serving, whip the egg whites with salt until stiff peaks form.
- Gently fold the whipped egg whites into the chilled eggnog.
- **For the Uncooked Version:**
- In a large bowl, whisk together the milk, cream, sugar, vanilla extract, and rum (if using).
- In a separate bowl, whisk the egg yolks until light and frothy.
- Gradually whisk the egg yolks into the milk mixture.
- Strain the mixture through a fine-mesh sieve into a large bowl. Discard the solids.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
- Before serving, whip the egg whites with salt until stiff peaks form.
- Gently fold the whipped egg whites into the chilled eggnog.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
29g
Carbs
2g
