#MenuMonday: Eggnog

A popular drink during the holiday season is eggnog. If you don’t have a recipe of your own just yet, this recipe from the Food Network is a great one to try! It is your traditional eggnog recipe and it is easy to make. You’ll love this recipe so much that you won’t want to give it up when the holidays are over.

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*

Directions

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.

Note:

Contains Raw Eggs:This recipe contains raw eggs. Use very fresh, organic eggs if at all possible. Consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition.
Try to use the freshest organic eggs you can find. You can also use pasteurized yolks and whites, or cook the eggnog base on the stovetop (see instructions above).

Yield: 6-7 cups

Total Time: 15 minutes

Original Recipe: http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2.html

Make sure to let us know if you enjoyed this festive Eggnog recipe!

Check back on www.bctent.com/blog every Monday for a #MenuMonday party food or beverage recipe!