I’ve never been a big eggnog person, in addition to that’s putting it kindly. It’s also thick, also sweet, in addition to means also artificially nutmegy. I fifty-fifty did an anti-nog tweet recently, but for a few cheap, seasonal laughs, but in addition to hence I realized I was beingness unfair to this iconic Christmas drink.
I was basing most of my hating on the materials inward the carton from the supermarket, which features no booze, in addition to a nutrition label y’all seriously don’t desire to read. The homemade materials I’ve had was significantly better, in addition to hence I decided to cinema this rather tardily process, since I larn hence many requests this fourth dimension of year.
This recipe does characteristic raw egg whites, hence there’s a very, real tiny peril of a foodborne illness. If you’re concerned, delight experience gratis to role pasteurized eggs, or Google, “how to safely role raw eggs,” or but brand something else.
Freshness is the fundamental here. The freshest eggs, milk, in addition to cream y’all tin get, in addition to don’t fifty-fifty intend well-nigh using pre-ground nutmeg. Maybe this recipe volition live the ane that lastly has y’all going out to purchase that jolt of whole nutmeg in addition to grater, but it actually is the key. I promise y’all laissez passer on this luscious liquid custard a endeavour soon. Enjoy!
Ingredients for well-nigh half dozen servings:
(recipe based on Alton Brown’s famous version)
For the custard base:
4 egg yolks
1/3 loving cup white sugar
2 cups whole milk
1 loving cup heavy cream
cook to 170-180 F. , in addition to hence add;
2 to iii ounces bourbon whiskey
3/4 teaspoon freshly in addition to real finely grated nutmeg
For the meringue:
4 egg whites
1 tablespoon white sugar
– Add meringue to mutual depression temperature custard base, mix, in addition to chill until real cold. Whisk thoroughly earlier pouring.