Nashville Eggnog Recipes

EGGNOG

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Provided by Alton Brown

Categories dessert

Time 15m

Yield 6 to 7 cups

Number Of Ingredients 7

Eggnog image

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.

Ingredients

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*

NASHVILLE EGGNOG

Make and share this Nashville Eggnog recipe from Food.com.

Provided by Gay Gilmore

Categories Punch Beverage

Time 15m

Yield 25 serving(s)

Number Of Ingredients 8

Nashville Eggnog image

Steps:

Stir booze with the egg yolks.
Mix cream and sugar, then blend with booze.
Beat egg whites until stiff, fold gently into the other mixture.
Garnish with cloves and nutmeg.
Serve in small mugs.

Nutrition Facts : Calories 814.3, Fat 45.9, SaturatedFat 27.4, Cholesterol 308.8, Sodium 95, Carbohydrate 19.5, Sugar 16.4, Protein 6.9

Ingredients

1 pint brandy
1 pint jamaican rum
1 quart Bourbon
18 eggs, separated
3 quarts heavy cream
2 cups sugar
1 whole clove
nutmeg

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