Eggnog

Total Time:
15 min
Prep:
15 min

Yield:
6 to 7 cups
Level:
Easy

Ingredients
  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites*
Directions

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. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat 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.

Cook's Note: For cooked eggnog, follow procedure below.

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, heavy cream 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. Then return everything to the pot and cook until the mixture reaches 160 degrees F. 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 the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. 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.


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4.8 251
We doubled the recipe and did the cooked version. Once the eggnog was cooled, it was thick enough for our tastes so we didn't add the egg whites. DELICIOUS and easy. Now I can have eggnog any time of year..! item not reviewed by moderator and published
I did the uncooked version, me and my family did not like all the foam the whisked egg whites made on top, all we could taste is the bourbon, I did it exact like alton did, even watched his show over 4 times and while I was making it to make sure I was doing it right. I did not taste enough eggnog taste at all, later I added more nutmeg, helped a bit.. I am thinking to try this one more time but use the cooked method and leave out the egg whites and see if that brings more flavors out.. item not reviewed by moderator and published
Excellent stuff. I made the following adjustments. 1: Given I've never been one for extra work for texture's sake, no egg whites, particularly after the nightmare comments here. 2: Ratio of milk to cream of 1:1. 3: Added about 1 tsp cinnamon 4: Used Art in the Age rhubarb liquor. item not reviewed by moderator and published
I have made this twice in the past two weeks and, while it tastes good, I've experienced a complete malfunction both times. Everything integrates fine and then as soon as I remove it from agitation and put it in the fridge, a large head forms. I'd say 75% of the volume is actually a foam. Has this happened to anybody else? I couldn't come across it in the reviews. I've followed this recipe exactly twice now, watched the video multiple times, and can't figure out what is causing this. And give how much is foam, it's really not worth it at all, which is disappointing, so I'd like to get this right. item not reviewed by moderator and published
Fantastic and so easy......I added vanilla as well but otherwise made it exactly as printed. item not reviewed by moderator and published
I made this last night using the cooked method. I took a taste and it was smooth and delicious. I chilled for several hours then beat my egg whites and folded them in. The egg whites ruined the consistency and foamed and separated. Terrible..Next time I will leave the egg whites out. item not reviewed by moderator and published
No need to cook it if you use alcohol in it. It will kill bacteria. item not reviewed by moderator and published
This recipe for eggnog was simply divine. I hope to make this every year with and for my family! My first try was a miss... but not the other times. I never knew it was so easy to make. item not reviewed by moderator and published
After reading reviews, I changed it up only slightly, and it was amazing! It actually took my mom back to her childhood when my grandmother made it during the holidays. I doubled the batch to make a punch bowl full of it for Thanksgiving. I used the cooked method to make sure I wouldn't make anyone sick. If it was just for me, I wouldn't care! Rather than 1 pint of milk to 1 cup cream, I reversed it to ensure it was thick and rich (1 pint of cream to 1 cup milk). I discovered a complaint through the reviews that it was runny and not thick like the store bought stuff. I added extra nutmeg that also was suggested, and added a smidge more sugar...2 tablespoons at most. It perhaps needed it since I left out the bourbon. Great recipe! Will be making it again for Christmas! item not reviewed by moderator and published
This is really a great recipe! Plus, it is super easy! I left out the bourbon in the batch I made, so I could take it to work. I used 1 TBS of vanilla and 1 TBS of rum extract instead and it turned out great. Even had one cup at home and spiked it with an ounce of Brandy. Yum! item not reviewed by moderator and published
I cooked whole eggs in mine to 160°F stirring with a whisk the whole time over medium heat. It came out smooth and delicious. item not reviewed by moderator and published
Oh! I left out the whipped egg whites at the end. I needed them for a cake! item not reviewed by moderator and published
We make this every year. item not reviewed by moderator and published

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