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My review
Chef John's Homemade Eggnog
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Chef John
"Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product."
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Ingredients
1 h 45 m servings 463Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant read thermometer. Remove from heat. Stir in nutmeg and whiskey.
- Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
- Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
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Footnotes
- Cook's Note:
- Be sure to use the freshest ingredients you can find-eggs, milk, and cream--and freshly grate the nutmeg.
- This recipe contains raw egg whites. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
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Reviews
Read all reviews 11Most helpful
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1/1/2018
Turned out great! First time making it, instructions were easy to follow, flavor is spot on. Thank you for sharing!
12/31/2017
Exceptional egg nog! I made it the day before as recommended by another reviewer. I added rum as I like that flavor. The recipe did not list the nutmeg but it is in the video. 3/4 teaspoon in ...
1/6/2017
So much more flavorful than store bought eggnog. We found that it must be consumed right away though so that it does not separate.
12/10/2018
This is the best eggnog I've ever had. It's not overly sweet, as some eggnogs tend to be, and the flavor is spot on--not too eggy or boozy. I really appreciate that Chef John uses both parts on ...
12/10/2018
I was concerned about the raw eggs in this recipe so I substituted pasteurized eggs. Turned out just fine. This is an especially important tip if you have children or elderly people or anyone wi...
11/24/2018
Wow! I’ve never had a better eggnog, and I’ve had A LOT of eggnog! Super good ! Thank chef John, again!
12/25/2017
DELISH!!!! I made it for 12 servings. I used 100 proof Southern Comfort. It is best made a day or two in advance. allows all the flavors to come together. it was exceptional. I made both cooke...