It’s December, that time of year when we can finally drink one of life’s greatest culinary pleasures without getting any too many looks of judgement…eggnog. My friend Aaron Stern calls Mountain Dew the “nectar of heaven,” but he is mistaken, it’s eggnog….and it’s not even close.
So, a few remarks before enriching your lives with this recipe.
First, it makes A LOT of eggnog so I recommend going to your local brewery/pub/hipster bar and picking up a couple growlers to store it in. Also makes it convenient when toting to holiday parties or giving to friends.
Second, if you intend on making this recipe sans alcohol I leave you with the words of the great Deangelo Vickers, “Ever play Russian Roulette? Time to spin the chamber Boris.” The alcohol is what kills potentially harmful bacteria like salmonella that are enter the realm of possibility when the first ingredient in your nog recipe is 12 eggs. Don’t believe me…science proves it.
Homemade Egg Nog from GQ Magazine that Author Can No Longer Find (Serves 8-10)
Ingredients:
- 12 Eggs (pasteurized if possible, but not necessary…see above)
- 1 Cup + 3 Tablespoons Sugar
- 3 Pints Whole Milk
- 3 Cups Heavy Cream
- 6 oz. Hennessy vs Cognac
- 6 oz. Maker’s Mark
- 5 Teaspoons Freshly Grated Nutmeg
Directions:
- Separate the eggs.
- Beat yolks w/ electric mixer for a minute or so until they lighten up in color, then
- Gradually add 1 cup sugar and beat until completely disolved
- Add milk, cream, cognac, bourbon, and nutmeg – stir to combine
- Beat egg whites in separate bowl until soft peaks form with the mixer running, then
- Gradually add 3 tsp of sugar and beat until peaks stiffen.
- Whisk beaten egg whites into mixture, garnish w/ nutmeg.
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{ 6 comments… read them below or add one }
It is a heavenly drink, isn’t it? Thank you for this recipe, looks great! I have a healthy version of it with a chocolate shake I’m sharing – and it’s guilt-free for the “other days” this season
Awesome. I’ll be trying this recipe.
I did a test run on this recipe tonight. The liquor store was already closed so I took my chances and had a glass of it alcohol free. Maybe it’s different if you use freshly grated nutmeg but I had a problem of the most of nutmeg settling to the bottom. It was already ground so next time I may to to do it freshly grated. Other than that it ended up really good and the recipe is easy. I’ll be picking up some liquor tomorrow and I’ll see how it is on day two.
@Dustin,
Most of the nutmeg settles as the bottom for me as well – I don’t have a great solution other than to stir it up right before drinking. Also, for the cognac, look for the area in the store that serves the small (travel size?
) bottles of liquor as they are far cheaper, but still give you enough for the recipe…unless, that is, you’re a closet cognac drinker in which case, disregard.
I don’t think I’ve actually ever had cognac. Now Maker’s, that’s a different story.
I didn’t even know that you could buy pasteurized eggs. This was pretty interesting: http://en.wikipedia.org/wiki/Pasteurized_eggs. I may try heating some of my test batch to 160 degrees to pasteurize and see if that changes the flavor/consistency much.
Pasturized eggs I think are something that you can find in larger metro areas. I have never seen them in a store in Montana, not even our cities. I have six hens that I keep and frankly I take my chances. They live a so much cleaner, better life and once you eat fresh eggs you never go back. My eggs also make a much yellower eggnog with their bright yellow yolks.