“Can I refill your eggnog for you? Get you something to eat
For better or for worse, everyone’s version of Cousin Eddie is showing up this weekend for Christmas, so it’s probably best you’re prepared with a festive, lighter-than-most, pleasantly spiced, homemade BOOZY eggnog. Let’s get cracking (a dozen eggs…).
This is by far the most complicated of any “cocktail” recipe that I’ve ever posted, but let me assure you it’s worth it. Every year, one or two weeks before Christmas, I make a double batch of this goodness and along with the cookies, deliver jars of the good stuff to neighbors and family.
This recipe is by far the tastiest eggnog I’ve ever had and I think that comes mostly from the fact that it’s not based on heavy cream or half-and-half (or both!), and also partly because I make it at home…and anything you make at home like this is probably going to taste better than a store bought, super homogenized nog. The majority of the dairy in this recipe is actually whole milk, which makes for a more “drinkable” eggnog. Less coating your whole mouth in custard and more pleasant sipping-by-the-fire potential. In addition, the booze is bourbon instead of the alternate rum, and I think it’s better for it. All the warm feelings and flavors of bourbon or whiskey was just meant to pair with this creamy, nutmeg scented sweet drink, and in addition to adding a lot of flavor, it helps cut the custard, making it even EASIER to drink. You just cannot go wrong here.
Unfortunately for me, I can’t take credit for the recipe. It comes from America’s Test Kitchen’s DIY cookbook. A whole entire book full of kitchen-projects that yours truly L-O-V-E-S. I’ve worked my way through maybe half of the book and I still go back to it again and again for projects, treats, and kitchen experiments. Making eggnog at home isn’t as daunting as you might think, and as long as you have a stand mixer, a willingness to separate a ton of eggs, and a large pot you can blow your family away with homemade nog this season!
Recipe from America’s Test Kitchen DIY Cookbook | Makes about 7 Cups, easily doubled and makes a great gift to go with all those cookies people have hanging around their house this time of year!
12 large egg yolks*, room temperature
1 1/2 C granulated sugar
4 1/2 C whole milk
1 1/2 half-and-half
1 C bourbon (optional….kinda)
2 tsp fresh grated nutmeg, plus more for dusting
1 1/2 tsp vanilla extract
Special equipment: instant read thermometer
Using stand mixer fitted with whisk, whip egg yolks on medium-high speed until thickened and pale, about 1 minute. Gradually add sugar and whip until mixture is thickened and sugar is completely incorporated, about 2 minutes, scraping down bowl as needed; set aside.
Bring milk and half-and-half to bare simmer in large saucepan over medium heat, whisking often, until bubbles begin to appear around edges of pan; transfer to 8-Cup liquid measuring cup. Turn mixer to medium-low speed and gradually add hot milk mixture to whipped egg yolks until combined, about 2 minutes. Return mixture to saucepan and cook voer medium heat, whisking constantly, until mixture registers 160F, 1-2 minutes.
Off heat, stir in bourbon, 2 tsp nutmeg, and vanilla. Fill large bowl with ice and set second large bowl on top. Transfer eggnog to prepared bowl and let cool over ice bath until lukewarm, about 10 minutes. Refrigerate until well-chilled, about 1 1/2 hours. To serve, sprinkle grated nutmeg to taste over individual glasses. Eggnog can be refrigerated for up to one week.
*What do you do with all those whites?? Well, egg whites freeze really well. Portion the egg whites into increments of 4 (~30g per white, so 120g portions) and freeze for up to A YEAR! Alternately, take all those egg whites and make an angel food cake!