Eggnog

Anybody making any interesting eggnogs?

We make two variations on eggnogs by using root beer schnapps or amaretto in place of the rum/brandy.

If you don't mind a zillion calories, this is quite tasty.

Homemade Eggnog
10 Servings

6 large eggs, separated
3/4 cup sugar
3 cups milk
1/4 cup bourbon whiskey
2 tablespoons dark rum
2 tablespoons brandy
1 cup heavy cream
1/2 teaspoon nutmeg, freshly grated

1. Put the egg yolks in a medium bowl and set the bowl over a saucepan of simmering water. Add 1/4 cup plus 2 tablespoons of the sugar and whisk over low heat until pale yellow and thick, about 5 minutes. Whisk in the milk, bourbon, rum and brandy and transfer to a large bowl.
2. In another large bowl, whisk the egg whites with the remaining 1/4 cup plus 2 tablespoons of sugar until very soft peaks form. Stir the whites into the yolk mixture. In a medium bowl, beat the heavy cream until lightly thickened. Fold the whipped cream and nutmeg into the eggnog and chill thoroughly. Whisk to reblend before serving.
MAKE AHEAD: The eggnog can be refrigerated overnight. Stir before serving

Alton Brown was on Morning Edition Sunday on NPR talking about making eggnog. Pretty entertaining. He also made egg nog ice cream using liquid nitrogen. (As an aside, does anyone know where one could purchase liquid nitrogen in these parts?)

Kristen

HI,

I don't particularly like rum's taste or smell, which is a flavoring added to all commercially purchased eggnog. Many years ago, my Aunt Mary Beth made an alcohol-optional eggnog that is my favorite:

2 eggs (use fresh, non-cracked eggs or 1/2 cup pasteurized eggs)
1 can Eagle Brand Milk (sweetened condensed milk)
1 tsp. vanilla
Nutmeg
1/4 tsp. salt
4 cups whole milk
1 cup heavy cream, whipped

Beat eggs until lemon yelow, then whisk in Eagle Brand Milk, vanilla and salt until blended. Gradually beat in milk. Gently fold in whipped cream. Sprinkle with nutmeg.

We leave a nutmeg and grater next to the bowl. For those who desire it, there is bourbon, brandy and rum available to mix in.

From my family to yours ...

Regards,

I have for many years enjoyed this eggnog recipe from Martha Stewart.
It is very rich and potent. I sometimes leave out the rum and cognac and just stick with bourbon.

12 eggs, separated

1 1/2 cups superfine sugar

1 quart whole milk

1 1/2 quarts heavy cream

3 cups bourbon

1/2 cup dark rum

2 cups cognac

Freshly grated nutmeg

1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.

2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.

Cathy - your recipe deserves attention; salt is a great and often overlooked addition.