Egg Nog (Alton Brown recipe)
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A rich, custardy eggnog built on egg yolks, cream and milk, spiked with bourbon, cognac and Jamaican rum and finished with nutmeg. Alton Brown's version from 2014.
Similar names: Alton Brown's Augmented Paper Airplane, Ango Nog, Baltimore Egg Nog, Brandy Egg Nog, Egg Nog, Single Serving Egg Nog, Yule Nog
Method
Blended
Glass
highball
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/11
480 ml
12
1 c
1 tsp
Freshly grated
1⁄4 tsp
Freshly grated
1 pt
1 pt
whole
1 pt
whole
1 c
1 c
🌾 Contains gluten🥚 Contains egg🥛 Contains dairy
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AdInstructions
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.