Alton Browns Cooked Eggnog Recipes

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ALTON BROWN'S EGGNOG



Alton Brown's Eggnog image

Alton has never let me down with his recipes, so I wanted to store this one away for the holidays. I liked the fact that he offered both cooked and uncooked versions of this holiday classic.

Provided by MJMommy13

Categories     Beverages

Time 15m

Yield 6-7 cups, 12 serving(s)

Number Of Ingredients 7

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces Bourbon
1 teaspoon freshly grated nutmeg
4 egg whites

Steps:

  • 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. Add the milk, cream, bourbon and nutmeg and 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 and beat until stiff peaks form.
  • Whisk the egg whites into the mixture. Chill and serve.
  • Cook's 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 and continue to beat until it is completely dissolved. Set aside.
  • 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.
  • 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.

AGED EGGNOG RECIPE - ALTON BROWN



Aged Eggnog Recipe - Alton Brown image

Make and share this Aged Eggnog Recipe - Alton Brown recipe from Food.com.

Provided by Jessica B.

Categories     Beverages

Time P30D

Yield 8 serving(s)

Number Of Ingredients 10

12 large eggs (pasteurized if you need peace of mind)
1 lb sugar
1 pint half-and-half cream
1 pint whole milk
1 pint heavy cream
1 cup jamaican rum
1 cup cognac
1 cup Bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

Steps:

  • Separate the eggs and store the whites for another purpose.
  • Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon.".
  • Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
  • Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.).
  • Serve in mugs or cups topped with a little extra nutmeg grated right on top.

More about "alton browns cooked eggnog recipes"

CLASSIC EGGNOG RECIPE - ALTON BROWN
ACTIVE TIME: 15 minutes. TOTAL TIME: 15 minutes. Yield: 6 servings. Procedure. In the bowl of a stand mixer, beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color …
From altonbrown.com
4.7/5 (384)
Category Drinks
Servings 6
Estimated Reading Time 50 secs
  • In the bowl of a stand mixer, beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine. Move mixture to a medium mixing bowl and set aside.
  • Place the egg whites in the bowl of the stand mixer and beat to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.


EASY COOKED NOG RECIPE - ALTON BROWN
Whisk the hot egg mixture into the remaining dairy mixture in the saucepan, set over medium heat, and cook, stirring frequently, until the mixture reaches 175 to 180°F, about 3 minutes. …
From altonbrown.com
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Servings 6-8
Estimated Reading Time 2 mins
  • In a medium bowl, briskly whisk the egg yolks until they’re smooth and have lightened a bit in color, about 1 minute. Gradually whisk in the sugar, then continue to whisk until the mixture is thick and considerably lightened in color, about 2 minutes. Stash next to the cooktop.
  • Heat the half and half, nutmeg, and grains of paradise in a medium saucepan over medium-high heat until it begins to steam and registers around 165°F, about 7 minutes. Remove from the heat and, while whisking the egg mixture constantly, gradually ladle in about one-quarter of the hot dairy mixture.
  • Whisk the hot egg mixture into the remaining dairy mixture in the saucepan, set over medium heat, and cook, stirring frequently, until the mixture reaches 175 to 180°F, about 3 minutes. Meanwhile, place a second medium bowl inside a large bowl filled with ice. Set a fine-mesh sieve over the bowl.
  • Remove the saucepan from the heat, then pour the custard through the sieve into the bowl. Stir in the bourbon, rum, sherry, and vanilla. Continue to stir frequently until the mixture has cooled to at least room temperature, about 15 minutes. Consume immediately or transfer the bowl of nog to the fridge to chill completely. Add a little extra nutmeg over the top before serving if you so choose.


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