Egg Nog is one of those holiday staples, but usually I find it too rich and syrupy for my taste. I'll usually cut it with some milk to keep it from being too thick. When Dan decided to make homemade egg nog the other day and I was intrigued to see how it compared to the store bought versions. Not surprising to find that it's so much better. While it's still a rich beverage, the frothiness of the beaten eggs keeps it from having the syrup-like texture of the stuff I find in stores.
When I was a kid, even though I had stopped believing in Santa Claus, I used to always make a plate of cookies and a glass of egg nog to set by the fireplace for Santa, just to make my younger brothers still believe he existed. After they went to bed, I'd go up and drink some of the egg nog and take a bite out of some cookies to make it look like Santa had been there. I don't know how long it actually worked, but I always enjoyed my sneaky little tradition.
(Recipe via Alton Brown)
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
4 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
dash of cinnamon or nutmeg for garnish
1. 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.
2. 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.
3. Whisk the egg whites into the mixture. Chill and serve.