Sandra This Alton Brown Eggnog is a rich and frothy recipe, which includes warming bourbon and freshly grated nutmeg. It’s the ultimate holiday drink, ready in about 30 minutes (plus chilling time).
Alton Brown Eggnog Ingredients
- 4 egg yolks
- 1/3 cup plus 1 tbsp sugar
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 tsp freshly grated nutmeg
- 4 egg whites
How To Make Alton Brown Eggnog
- Beat the yolks: In the bowl of a stand mixer, beat the egg yolks on medium speed until they lighten in color. Gradually add the 1/3 cup of sugar and continue to beat until the sugar is completely dissolved and the mixture is pale yellow. Set aside.
- Heat the dairy: In a medium saucepan over high heat, combine the whole milk, heavy cream, and freshly grated nutmeg. Bring the mixture just to a boil, stirring occasionally to prevent the milk from scorching on the bottom.
- Temper the eggs: Remove the dairy mixture from the heat. This is the crucial step: gradually whisk the hot milk mixture into the egg yolk mixture a little at a time. This raises the temperature of the eggs slowly so they don’t scramble.
- Cook the custard: Return the entire mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 160°F (71°C). This ensures the eggs are cooked and safe. Remove from heat immediately.
- Flavor and chill: Stir in the bourbon. Pour the custard into a medium mixing bowl and place it in the refrigerator to chill completely.
- Whip the whites: Once the base is chilled, place the egg whites in a clean mixer bowl. Beat to soft peaks. With the mixer running, gradually add the remaining 1 tablespoon of sugar and beat until stiff peaks form.
- Fold and serve: Gently whisk or fold the stiff egg whites into the chilled eggnog base. This creates the signature frothy texture. Serve immediately in mugs or glasses, dusted with a little extra nutmeg.
Recipe Tips
- Fresh Nutmeg: Do not use pre-ground nutmeg. The flavor of freshly grated nutmeg is the defining characteristic of a great eggnog. Use a microplane to grate a whole nutmeg nut directly into the milk.
- Tempering: Adding hot liquid to eggs too fast will result in sweet scrambled eggs. Add a ladleful of hot milk to the eggs while whisking furiously, then another, before pouring the eggs back into the pot.
- Bourbon choice: Use a bourbon you enjoy drinking straight. Since it isn’t baked off, the flavor will be prominent. You can also use dark rum, cognac, or brandy.
- Safety: Cooking the base to 160°F pasteurizes the egg yolks, making it safer to consume than the raw version. However, the egg whites folded in at the end are still raw in this version. Use pasteurized eggs if concerned.
What To Serve With Alton Brown Eggnog
This rich drink often doubles as dessert, but pairs well with holiday treats.
- Gingerbread Cookies: The spice complements the nutmeg.
- Shortbread: A buttery contrast to the creamy drink.
- Fruitcake: A traditional holiday pairing.
- Cinnamon Stick: Use as a festive garnish/stirrer.
How To Store Alton Brown Eggnog
- Refrigerate: Store the custard base (without egg whites) in the fridge for up to 3 days. Once the egg whites are folded in, it is best consumed within 24 hours as the foam will separate.
- Freeze: Eggnog does not freeze well due to the dairy and egg structure; it will separate and become grainy.
Alton Brown Eggnog Nutrition Facts
- Calories: 340kcal
- Protein: 9g
- Carbohydrates: 22g
- Fat: 20g
- Saturates: 11g
- Sugar: 20g
- Salt: 0.1g
Nutrition information is estimated per serving (based on 4-6 servings).
FAQs
Can I make this alcohol-free?
Yes. You can simply omit the bourbon and add a teaspoon of vanilla extract or rum extract to mimic the depth of flavor.
Do I have to cook it?
No, Alton provides a raw method too (beat yolks/sugar, add liquids, fold in whipped whites). However, the cooked version (custard) has a thicker, velvety texture and eliminates the raw egg yolk risk.
What if I don’t have a stand mixer?
You can use a handheld electric mixer or a whisk and plenty of elbow grease. Achieving stiff peaks with the egg whites by hand takes effort but is possible.
Alton Brown Eggnog Recipe
Description
A classic, velvety cooked eggnog recipe featuring a bourbon-spiked custard base lightened with fluffy sweetened meringue.
Ingredients
Instructions
- Beat yolks and 1/3 cup sugar until pale.
- Heat milk, cream, and nutmeg to a boil.
- Temper hot milk into yolks, then cook mixture to 160°F.
- Remove from heat, stir in bourbon, and chill.
- Beat egg whites to soft peaks; add 1 tbsp sugar and beat to stiff peaks.
- Fold whites into chilled custard.
- Serve dusted with nutmeg.
Notes
- Tempering the eggs is the most technical part of this recipe; pouring the hot milk slowly while whisking constantly prevents the eggs from scrambling.
- Folding the beaten egg whites into the chilled custard just before serving gives the drink a cloud-like, frothy texture that distinguishes homemade eggnog from the heavy store-bought cartons.
- Using freshly grated nutmeg is non-negotiable for the authentic flavor; pre-ground nutmeg lacks the essential oils that provide the signature aroma.
Alton Brown Eggnog Recipe
