This post marks Day 15 of Miss Ginsu's 2007 Advent Calendar. To click into other days and other projects, use the calendar page to navigate.
Christmas means different foods to different families. Some people go for gingerbread houses or pigs in blankets, but for me... it's all about the nog.
The "egg" aspect of eggnog is easy enough to figure, but people bicker about the origins of the "nog."
I was entertained to learn that within the taxonomy of cocktails, the eggnog falls under the "flip" category and is sometimes referred to as an "egg flip."
For me, the ideal 'nog is rich, creamy, loaded with nutmeg and spiked with rum. I usually go for the Ronnybrook stuff, locally available at NYC farmers' markets and FreshDirect.
But eggnog is so darn easy to make, I should really just suck it up once a year and whip up my own. All you really need is milk, cream and reliably fresh eggs.
If you don't trust your eggs, or are serving the squeamish (or immune-deficient), Alton Brown's frothy 'nog recipe provides a handy cooked method.
It's nog, it's nog! It's thick, it's heavy, it's cream!
Alton Brown's Eggnog
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*
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°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.