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bourbon-spiked eggnog

i love this time of the year, with the decorations, seasonal music, parties, + of course, holiday drinks! i’m working on some new martinis at the moment, but i wanted to start december off with a holiday-friendly drink. what else is more perfect (+ traditional) than eggnog?

eggnog is traditionally made with raw eggs, as seen in the directions listed first. if that makes you nervous, use the cooked adaptation. i only made the raw version + absolutely loved it. i strayed slightly from the directions, in that i did not put in the bourbon straightaway. instead,  i made a batch of non-alcoholic eggnog, then spiked glasses as needed. that way, you have options for both boozy friends + non-drinkers.

this eggnog is wonderfully fresh, creamy, + surprisingly light-tasting + the bourbon gives it the perfect celebratory twist. i used bourbon (since that’s what the recipe called for), but others use brandy or rum sometimes instead. i’ve already had a friend try out this recipe (hi julie!) + she gave it rave reviews.

i’d love to hear your thoughts – do you go for the raw version or do you prefer a cooked adaptation? also, what do you use to booze up your ‘nog? bourbon? rum? brandy? or something different?

eggnog

makes 6-7 cups, adapted from alton brown

ingredients

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon (i used four roses bourbon, which is excellent)
1 teaspoon freshly grated nutmeg
4 egg whites

directions

in the bowl of a stand mixer, beat the egg yolks until they lighten in color. gradually add the 1/3 cup sugar + continue to beat until it is completely dissolved. add the milk, cream, bourbon + nutmeg + stir to combine.

place the egg whites in the bowl of a stand mixer and beat to soft peaks. with the mixer still running gradually add the 1 tablespoon of sugar + beat until stiff peaks form.

whisk the egg whites into the mixture. chill + serve.

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note: for cooked eggnog, follow procedure below.

in the bowl of a stand mixer, beat the egg yolks until they lighten in color. gradually add the 1/3 cup sugar + continue to beat until it is completely dissolved. set aside.

in a medium saucepan, over high heat, combine the milk, heavy cream + nutmeg + bring just to a boil, stirring occasionally. remove from the heat + gradually temper the hot mixture into the egg/sugar mixture. return everything to the pot + cook until the mixture reaches 160 degrees. remove from the heat, stir in the bourbon, pour into a medium mixing bowl, + set in the refrigerator to chill.

in a medium mixing bowl, beat the egg whites to soft peaks. with the mixer running gradually add the 1 tablespoon of sugar + beat until stiff peaks form. whisk the egg whites into the chilled mixture.

*raw egg warning — Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.