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Holiday Cocktails: Spiked Eggnog

November 21, 2012

by Emily

Don’t mind me, I just have a triple batch of eggnog “aging” in my fridge. What normal people use to dispense cold water from from their fridge is slosh full of bourbon, sugar, eggs, and cream ready to be handily served and consumed Thanksgiving Day. Aggressive, no?

We warned you, it was on le menu.

I don’t know about you, but I never considered myself much of an eggnog drinker, but after sampling this treat of a cocktail mixed earlier this evening, I am sold. Both rich and decadent, this boozy protein shake of a cocktail will surely keep you kicking, napping, and coming back for more all through the holidays.

The verdict? Consider trading in that slice of pie (for a sliver) and indulging in some nog, eggnog.

follows Alton Brown’s Eggnog Recipe

4 egg yolks
1/3 cup sugar, plus 1 tablespoon (you can likely use less, organic turbinado is preferable)
1 pint whole milk
1 cup heavy cream
3-5 ounces bourbon, depending on your taste and tolerance
1 teaspoon freshly grated nutmeg
4 egg whites*

In a bowl of a stand mixer (you can also use a hand 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.

Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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