Alton brown eggnog

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Alton Brown’s Cooked Nog

For people who aren’t cozy with raw Egg Nog, or who can’t uncover pasteurized shell eggs, this variation on yesterday’s recipe walks you through heating your mixture just adequate to destroy anything that may well be lurking within. The end result is a tiny thicker, which may be preferable if you’re fond of keep-purchased nog, and quite tasty. I’ll admit this is the 1st Egg Nog we created, and the 1st I’ve ever had, so my basis of comparison is constrained to hearsay. But getting tasted this recipe, I do ultimately understand why people go so nuts for Egg Nog every single yr.

This recipe need to yield adequate Egg Nog for four or five celebration guests. Also, we doubled the bourbon that’s listed right here since, effectively, that’s just how we roll.

one/3 cup + 1 Tbs Sugar

1 pint Entire Milk

one cup Hefty Cream

3 oz Bourbon Whiskey

1 tsp Grated Nutmeg

four eggs’ well worth Pasteurized Pre-Packaged Egg White

In a saucepan heat the milk, cream, and nutmeg till it just boils. Beat the egg yolks until finally light in texture and shade. Nonetheless beating, slowly mix in 1/3 cup sugar. When milk mixture reaches a boil, instantly get rid of from heat. With a ladle, slowly drizzle a tiny amount of the hot milk mixture into the yolks even though whisking briskly. This will temper the yolks so that they don’t heat also rapidly. Still beating, slowly add the yolks to the saucepan with the milk mixture. If you have a thermometer useful, this combined yolk and milk mixture ought to be about 160° F, which is the level at which all official sources say that eggs are risk-free to eat (even though this is actually just a rule of thumb, and the bourbon ought to give you some leeway). Now you can mix in your bourbon and set your mixture to chill in the fridge. In the imply time, place your pasteurized egg whites in a bowl and use either an electric hand mixer or stand mixer to beat them until finally you get soft peaks. Then, even now mixing, gradually add in one Tbs of sugar and proceed beating until you get stiff peaks. Now gradually combine your chilled yolk mixture into the foamed whites. Chill and serve.

-Recipe courtesy of Alton Brown and Food Network’s Great Eats

Alton Brown's Cooked Nog - Serving suggestion: with cookies