The strangely colored stuff that they sell in the grocery store is not real eggnog. Real eggnog is light, delicate in flavor and at the same time, rich. This eggnog recipe has been modified from a recipe that I took from Food Network’s Alton Brown and modified a bit.
- You will need:
- 4 eggs
- 1/3 cup sugar plus a Tbsp of sugar for the egg whites
- 4 cups of whole milk
- 1 cup of heavy cream
- One whole nutmeg (available here only at Jackson Hole Grocer)
- 1 tsp of Neilsen-Massey Madagascar Bourbon Vanilla (available at Vom Fass)
- 1/3 cup of alcohol of your choice (more on that later)
- A stand kitchen mixer
- Warning: this recipe contains raw eggs. To reduce the slight risk of salmonella, use only fresh grade A or AA eggs and minimize their contact with the exterior shells.
- Separate the eggs. Put the yolks in your stand mixer and beat on high until the yolks become lighter in color, this should take about a minute. Slowly add in the 1/3 cup of sugar. Beat on high until sugar is completely absorbed and the mixture looks like a light yellow cream. This should take several minutes.
- Stop the mixer. Add in the milk, cream, vanilla, alcohol, and grate as much of the nutmeg as you can without adding your own blood to the eggnog. Mix on low to combine.
- Put the mixture into your serving vessel of choice. Wash and dry the mixing bowl thoroughly. Add egg whites to bowl and beat on high until they form soft peaks. Then while the mixer is still running on high, add in the 1 Tbsp of sugar and beat until it forms stiff peaks. Mix the egg white mixture into the eggnog by hand. There will still be egg white lumps in the nog, and that's good.
- Try putting the mixture in a crackpot on low and serving it warm. You can also serve it as a virgin eggnog with several choices of alcohol for your guests to choose to mix in. I like Vom Fass 's Nut Chocolate Liqueur, Armagnac 10 year, or the Fernandez Brandy de Jerez as alcohol mix-ins.