Thursday, September 12, 2013

Eggnog... Real Old Fashioned Bourbon Egg Nog

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Funny thing happened on the way to making my next post, a deliciously flavored EggNog Cheesecake... I found out that my local store (and 2 others that I tried) do not stock cartons of eggnog in September when we are enjoying a late summer heat wave (topped 100 degrees today).  I pondered two options...

  1. Make a different cheesecake or...
  2. Learn to make real old fashioned Bourbon EggNog...

Like this Alton brown recipe... Came out perfect and gave me something to drink at 6 AM while I was smoking a rack of ribs for Labor Day BBQ... But that (and the EggNog Cheesecake) is a post for another day.

And remember, if it ain't from Kentucky, it ain't Bourbon!

OK... Here's what I did...

Real Old Fashioned Bourbon Egg Nog

  • 4 Large Eggs (Yolks only)
  • 2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 2 Jiggers (2 Shots, 3 ounces) Kentucky Bourbon
  • 1/3 Cup Sugar
  • 1 TBS Freshly Grated Nutmeg
  • 4 Large Egg Whites
  • 1 TBS Sugar
  • Pinch Freshly Grated Nutmeg for garnish
Cooking Directions
  1. 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.
  2. 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.
  3. 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.
  4. Serve Chilled and ENJOY!

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