I have always loved Eggnog, even long before I could actually enjoy it made with liquor. My Grandmother made a huge batch of it every Christmas and made sure to set aside a bit of it for my brother and me. When I was a kid, I loved that it was like drinking custard. Now, I love that it is like drinking custard but with booze in it.
I know that people debate raw vs. cooked Eggnog and while I have made both versions, I really enjoy the ease and flavor of uncooked Eggnog*. I do recommend making sure that you use the freshest eggs possible. I even wash the eggs with soap and water before I crack them. Your best bet is to use pasteurized eggs.
Brandy is the liquor of choice in my Eggnog. I think it goes so well with the other flavors and it doesn’t overpower the drink. But, feel free to experiment with others such as bourbon and dark rum. Some recipes even call for a mixture of liquors.
Here is my favorite recipe for Eggnog, adapted from a recipe by Alton Brown. I love that it is quick, easy and tastes incredibly fresh. Try it once and I promise you will never go back to the store-bought ‘nog.
I think that it’s only appropriate that I served my Eggnog in the punch cups that belonged to my Grandmother. She and her sister, my Great Aunt, LOVED Christmas and always worked so hard to make it special for us when we were kids. Making this Eggnog sure takes me back to a magical time.
Merry Christmas, friends!
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Calories
Fat
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Kim Daniels (adapted from Alton Brown)
Yields 12 1/2 cup servings
Save RecipeIngredients
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint heavy cream
- 1 cup whole milk
- 4 ounces brandy
- 1 teaspoon freshly grated nutmeg
- 4 egg whites*
Instructions
- With a mixer, beat the egg yolks until they begin to lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
- Add the cream, milk, brandy and nutmeg and stir to combine.
- Beat egg whites to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture. Chill and serve.
- Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Linens by: Dot & Army
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