Eggnog is a very holiday-ish cocktail. Once the Season hits, all the coffee shops begin to advertise their holiday flavors- pumpkin, eggnog, peppermint.
For our holiday parties, eggnog is always in high request. Here are a couple of delish recipies… followed by how WE make it, A Good Affair style!
From Jeffrey Morgenthaler’s bartending site: (yields 2 servings)
2 large eggs
3 0z granulated sugar
1/2tsp freshly-grated nutmet
2 oz brandy
2 oz spice rum
6 oz whole milk
4 oz heavy cream
Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.
Check out Alton Brown’s recipe for both regular and cooked eggnog:
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
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.
Now, for A Good Affair’s Signature Eggnog:
Grab your favorite ready made eggnog from the market…
then grab some vanilla ice cream, choice of alcohol (rum/brandy/bourbon)… blend whatever ratio floats your boat in a blender, serve in a sugar rimmed glass… and enjoy!
We usually make this during a party to serve fresh to each guest, so the less time spent measuring exact quantities means more time having fun with friends and family!
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