Eggnog Christmas aÌ Maybe I as

Eggnog Christmas aÌ Maybe I as -

I , AOVE never been a great person eggnog and That, AOS put it nicely. It, AOS too thick, too sweet and too artificially nutmegy. I even made an anti-nog beep recently, just for a few laughs, seasonal cheap, but I realized that I was unfair to this iconic drink of Christmas.

I was basing most of my hate on the substance the carton from the supermarket, which has no alcohol, and a nutrition label you seriously don, AOT want to read. The house stuff I AOVE was significantly better, and I decided to film it fairly easy process, since I get so many requests for this time of year.

This recipe whites have raw eggs, so there, AOS a very, very small chance of foodborne illness. If you Aore concerned, please do free to use pasteurized eggs or Google, Äúhow to safely use raw eggs, Âu or just do something else.

Freshness is the key here. The freshness of eggs, milk and cream you can get, and Don, AOT even think of using pre-ground nutmeg. Maybe this recipe will be the one that finally you are going to buy this pot of whole nutmeg and grater, but it really is the key. I hope you give this luscious cream a try soon. Enjoy!

Ingredients for about 6 servings:

(Alton Brown recipe based on famous version AOS)

for the basic custard:

4 egg yolks

1/3 cup white sugar

2 cups whole milk

1 cup heavy cream

bake at 170-180 F., then add;

2 3 ounces bourbon

3/4 teaspoon freshly coffee and nutmeg finely grated

For the meringue:

4 egg whites

white sugar 1 tablespoon

- Add the meringue to cool base cream, stir and refrigerate up very cold. Whisk thoroughly before pouring.