My Mom is a large player in influencing the favorites of my tastebuds. Eggnog is a big cherished taste bud memory in my child hood flavor storage.
Mom would whip up a batch of the fluffy stuff over the stove and I would sneak a sip of it while still warm. As good as that taste was, I knew it was going to get even better when ice cold.
Only this last Christmas did I come to appreciate the boozy version of this treat. Mom and I decided to test out various alcohols in our egg nog, to deem one as a winner… however I have to admit: I can’t remember what our favorite was… it was that good!
Sweets has only been mildly amused at my fascination with the Nog. He watched our sampling last year from afar (snickering at us from the living room as we sampled our nog away in the kitchen). However, this year I’ve managed to rope him in with a combination of Alton Brown’s Eggnog recipe and a batch of my vanilla bourbon that I’ve been brewing since September!
Heh- now he knows the evil goodness of having a huge mason jar of Eggnog in the refigerator. I mean, its practically a protein shake… that’s a legit breakfast, right?
Alton’s Raw Eggnog
Alton also gives a procedure for a cooked version of nog here. We like our local chickens and make this nog uncooked.
Separate out into two bowls, 4 egg whites, and 4 egg yolks.
Whip up the egg whites with 1 Tbs of sugar till firm peaks form. Then scoop all the whites into a large 8 cup mason jar (or other sealable storage container for your nog).
Return to your egg yolks and whip these till light yellow and fluffy. Then add 1/3 cup of sugar, a pinch of salt, and continue to whip until the sugar is dissolved into the yolks.
To the yolky concotion, add:
- 1 Tbs of vanilla,
- 1 tsp of freshly grated nutmeg,
- 3 oz of bourbon,
- one pint of milk,
- and one cup of whipping cream.
Mix and pour this yolk mixture into the large mason jar of whipped egg whites. Lid and shake the two mixtures together. Let sit in the refrigerator to let the fluff subside a hint then enjoy!
- Sweets likes his with Bourbon, I like mine with rum.
- Our vanilla steeped alcohol worked really well here!
- Freshly grated nutmeg really makes a huge flavor impact. When fresh, the nutmeg adds citrus and pepper flavors.
- The stiff peaked egg whites maintain a huge amount of fluffiness! To whack it down a bit more, add the egg whites to the bowl of the egg yolk concoction and whip the two together. This seems to deflate the whites a bit, but not too much.
- Adding brown sugar to the egg whites works really well and might make a nice variation as a substitution for all of the white sugar!
- Adding more sugar is suitable for making this mixture into ice cream.