Are you a part of the egg nog believers or haters club??? Usually peeps either on the dark side or light. I mean, I get it- raw eggs? what? eww. But hear me out here- the risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs. Plus are you telling me you have never swiped a lick of cookie dough?? And if you really need to be convinced go read more here. I invite you to live on the wild side with me and sip some delicious egg nog. I have always bought egg nog from the store but not this year, this year I decided to try out Alton Brown’s recipe here and I can honestly say it was the best egg nog I have ever had. So tasty and foamy and just overall naughty- I felt as though I was sipping dessert. Even our photographer Anya who doesn’t like egg nog LOVED it. Plus as “Martha Stewart” as it sounds, it was actually really easy and really fast to make! Your guests for this year’s holiday party will be super impressed. Let’s get to cookin…
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
First beat the egg yolks and gradually add 1/3 cup sugar. Next add the cream, milk, bourbon, nutmeg and stir.
In a separate bowl beat the egg whites until stiff peaks form, add the 1 tablespoon sugar.
Fold your egg whites into the cream mixture.
A little nutmeg for the top…