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Egg Nog (Alton Brown recipe)

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Blend Egg Yolk, Sugar, Cream, Milk (Whole) with ice. Pour into a highball glass.

Method
Blended
Glass
highball
Difficulty
Hard
Flavor Profile
Creamy
Nutty
Sweet
Warm

Ingredients

Servings:
1
Your bar: 0/11
Sugar
480 ml
Egg Yolk
12
Jamaican Rum
1 c
Nutmeg
1 tsp
Freshly grated
Kosher Salt
1⁄4 tsp
Nutmeg (Freshly Grated)
1 tsp
Freshly grated
Cream
1 pt
Milk
1 pt
whole
Milk (Whole)
1 pt
whole
Bourbon
1 c
Cognac
1 c
🌾 Contains gluten🥚 Contains egg🥛 Contains dairy

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Instructions

Separate eggs into yolks and whites; reserve whites or beat them to stiff peaks later. Whisk sugar with egg yolks and nutmeg until the mixture lightens to pastel yellow and forms ribbons when lifted from the bowl. Combine dairy, bourbon, brandy, cognac, and salt in a pourable container. Gradually fold alcohol mixture into the egg yolk mixture. Transfer to large glass jars or smaller containers. Refrigerate for at least 2 weeks; storing up to 2 months is ideal. Serve with freshly grated nutmeg.

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