Wes Mantooth

Anybody have any good'ns? I love me some eggnog and with some family coming in for the holidays I wanted to whip up a batch, I'm a terrible cook and seeing as my family usually makes and brings something I wanted to pitch in and not look like a complete dead beat this year. Looking on line I found some simple recipes I'm sure I could manage but they all seem to differ so much I have no idea where to start. I figured some of our chefs around here might have a good one I could steal...er borrow. It would be much appreciated.

I wanted to do the standard eggnog (with alcohol) for the adults and maybe a batch of virgin nog for the kids. Am I'm going to need two different recipes or could I just make up a single batch, divide it in two and add alcohol to one? Yeah...I don't know what I'm doing.

Thanks for the help.

__________________

snowy

We've made this one before and really liked it. It's been a few years so I suppose it's time for me to try it again! I can't remember if we did the cooked or not cooked. I'm not afraid of raw eggs but my husband is, so I'm guessing (since he made it) that we did the cooked one.

Eggnog Recipe : Alton Brown : Food Network

Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
Directions

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.

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.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

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. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

Wes Mantooth

Thanks Snowy, that seems like something I could manage. I think what was throwing me off was the cooking/not cooking thing I wasn't sure which one made for the best eggnog, does it make a heap of difference in taste and all that between cooked and raw?

__________________

snowy

Couldn't tell you, honestly...let me get some bourbon and conduct a taste test this weekend.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

Wes Mantooth

haha good call! I think I might do the same, have to get the recipe right before I pass it off on the family and everything. Sure I may have endless gallons of eggnog cluttering up the place...but after a few bottles of Jim and Jack and I don't think I'll care too much.

__________________

Willravel

I think rum is traditional in eggnog, particularly a good dark rum. I've used Bacardi 8 year before and it was pretty good, though I don't drink a lot of alcohol.

Wes Mantooth

See that's what I thought too Will but looking around online the majority of recipes seemed to call for bourbon, maybe there's been a shift in eggnog making philosophy. I also saw recipes calling for vodka, cognac, peppermint schnapps (yuck) and even tequila I guess if it gets you a buzz then its a-okay for nog.

The strangest one I came across called for aging uncooked eggnog for the better part of a month before serving it, you were supposed to store it in a cool dark place like a garage and dig it out on christmas eve....I dunno about that one.

__________________

snowy

I've always enjoyed it with bourbon. Rum is best left for Mai Tais, daquiris, and mojitos, personally.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

Willravel

I could be wrong. I think I heard it from my uncle when I was a kid.