Our chooks are laying like mad at the moment, meaning we have a HUGE surplus of eggs to get through! Lastnight it was on the chilly side, and I felt like something warm and sweet, so I pulled out the Kenwood Chef and whipped up this creamy and slightly addictive batch of eggnog. I was so proud that it worked out!!!
This recipe was inspired by one of Alton Brown’s, available on the Food Network website, however I’ve made a few alterations to both the ingredients and method, which probably produced a slightly different result. I also doubled the recipe so I would have plenty of leftovers to refrigerate (and also to use up more eggs!!). My altered recipe is below!
8 egg yolks
1 cup raw sugar
4 cups milk
50ml alcohol – I used brandy, but whisky, bourbon, etc., would do too
around 1 teaspoon grated fresh nutmeg
8 egg whites
2 additional tablespoons raw sugar
- Put egg yolks in a bowl and beat until lighter in colour.
- Gradually add the cup of sugar and beat until creamed with the yolks. Set aside.
- In medium-large saucepan, combine the milk and nutmeg, and heat until it’s reached a light simmer, stirring quite frequently to avoid burning.
- Meanwhile, put your egg whites and 2 tablespoons sugar in a bowl and beat until they form soft peaks (I did this in my mixmaster – much quicker!!)
- When milk mix is ready, take off the heat and gradually temper into the yolks and sugar mix using a whisk.
- Return this mix to the saucepan and bring back to a simmer, stirring frequently.
- When the mix has thickened somewhat and has reached a light simmer, take off the heat. Add your alcohol of choice, mixing well.
- Give your egg whites a quick beat to get them back into form.
- Gradually add large spoonfuls of the egg whites to the warm mix in the saucepan, whisking in each addition until very well incorporated. You need to be quick with this, so as to prevent the whites from cooking too fast and creating lumps. After a while the mix will get very thick. At this point I started to add the whites, stir in with a wooden spoon, and then whisk in briskly, as the whisk alone was having trouble getting through it alone!
- After all the whites are mixed in well, return the saucepan to the stove and heat briefly, stirring constantly, until mix is warmed through.
- Take off the heat and have a taste to see if the flavours are to your liking; adjust if necessary.
- Ladle the eggnog in to your cocktail glass of choice (we used the one on the far left) and serve!
When we had drunk enough, I poured the remaining eggnog in to a jug and put it in the fridge. It was absolutely GREAT served cold this morning, as well – just give it a brisk stir with a fork and it’s ready to go! The alcohol wasn’t as pronounced, but the flavour wasn’t diminished at all – still VERY very yummy!
Also very filling! Though I’m greedy and had 2 glasses 🙂