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December 16, 2007 / Tony

Eggnog

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It’s unfortunate, even cruel, that homemade Eggnog is so fat-laden to make it impracticable as an everyday beverage.  For I have rarely had as much pleasure as I had while drinking it last night while wrapping some presents.  It is frothy, rich, clean, and unbelievably light.  It’s like drinking the foam of the gods, if you will.  And it is nothing like those insipid grocery store varieties.  Those are sugar laden and chemically thickened monstrosities that have only a fraction of the flavor contained in this homemade recipe.  This is definitely something that is accessible to make at home and something that, if you’re going to have eggnog, should be made at home.  It’s that good.  Make it a new holiday tradition. 

My recipe is below.  It’s based on Alton Brown’s Eggnog recipe.  I made a few modifications but essentially, it’s the same recipe.  Here it is:

Eggnog

4 eggs, separated

1/3 cup plus 1 T sugar

2 cups half and half

3 oz (or more to taste) Maker’s Mark Bourbon Whisky

1 tsp grated nutmeg

In a small bowl, beat egg yolks until lightened in color with a hand mixer.  Slowly incorporate 1/3 cup sugar into the eggs beating constantly.  Add the half and half, bourbon, and nutmeg.  Beat until well combined.

In the bowl of a stand mixer (or another bowl), beat the egg whites until they form soft peaks.  (Note, if using your hand mixer, be sure to rinse your beaters between jobs.)  Add the remaining 1 T sugar and then beat until stiff peaks form.  Add the egg yolk mixture to the egg whites and mix until combined.  Drink immediately. 

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