Eggnog

Thanksgiving is just about here, which means it will be officially the season for Christmas Vacation.  Clark and Eddie drinking eggnog out of the moose mugs is always a good laugh.  Watching the Macy's Thanksgiving Parade with some eggnog, sans Christmas Vacation moose mugs, is a Thanksgiving tradition.  When I was shopping the other night, the store was out of eggnog!  I figured that was a sign that it was time to make eggnog from scratch.

Since this was my first time making eggnog, I turned to good ol' Alton Brown.  Alton Brown has a "cooked" and "uncooked" version of eggnog.  I opted for the cooked version so that I could keep the leftovers longer than the raw version.

To make eggnog, you beat some egg yolks with sugar.  In a separate saucepan, you boil the milk, cream, and nutmeg.  Then, you combine the egg yolks with the milk-cream mixture.   The combined mixture is then refrigerated to chill.  Finally, you beat egg whites until they soft white peaks, and then you whisk the egg whites into the chilled mixture.

The end result: a rich, creamy, and sweet eggnog with just the right amount of spice!  The eggnog was thick and creamy.  If you do not like thick eggnog, I would skip the eggs whites.  You can use any type of milk, and almond milk would be a great substitute, too!

If you like eggnog, try homemade eggnog.  Moose mugs are optional. ;)

Eggnog
Yields  6-8 servings

Ingredients:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 cup heavy cream
2 cups milk
1 tsp. nutmeg
4 egg whites
3 oz. bourbon, optional

Directions:
In the bowl of a stand mixer or in a large mixing bowl, beat the egg yolks until they become a pale yellow.  Add the sugar, and continue to beat until completely dissolved.  Set aside.

In a medium saucepan over high heat, combine the milk, heavy cream, and nutmeg.  Bring to a boil, and stir occasionally.  Remove from heat, and gradually add the hot mixture into the egg-sugar mixture.  Whisk quickly so the eggs do not scramble.  Then, return everything to the pot and cook until the mixture reaches 160ºF.  Remove from heat, stir in any desired bourbon, and pour into a medium mixing bowl.  Refrigerate.

In the  bowl of a stand mixer or in a medium mixing bowl, beat the egg whites to soft peaks.  Add the remaining tablespoon of sugar and beat.  Whisk the egg whites into the chilled mixture.

** Note: If you do not like thick eggnog, skip the egg whites!

Source: Alton Brown