Easter Eggnog (Osterlikör)
Indulge in the holiday spirit with Alton Brown's rich and creamy classic eggnog, a traditional festive beverage that exudes comfort and joy with every sip. With the essence of a custard pie and the warmth of bourbon, this eggnog is a dessert in a glass, perfect for toasting to the season and sharing with loved ones.
Ingredients:
- 1/3 cup plus 1 tablespoon sugar, divided
- 1 pint (2 cups) whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon grated nutmeg, plus more for garnish
- 4 large chicken eggs, yolks and whites separated
Equipment:
- Stand mixer with whisk attachment or hand mixer
- Grater for nutmeg
- Measuring cups and spoons
- Two mixing bowls
- Spatula (optional)
- Pitcher or serving bowl for chilling
Prep Time: 15 minutes
Cook Time: N/A (uncooked eggnog)
Total Time: 15 minutes + chilling time
Instructions:
1. Begin by separating the egg yolks from the whites into two different bowls.
2. Use your mixer at high speed to beat the yolks until they lighten in both color and texture, indicating that the proteins, salts, water, and fats are well combined.
3. Gradually add 1/3 cup of sugar to the yolks, beating until the mixture is light and thick.
4. In a separate container, combine the whole milk and heavy cream, then slowly mix this into the yolk mixture to prevent splashing.
5. Pour the bourbon into the yolk mixture and stir until fully integrated.
6. Place the bourbon-yolk mixture in the refrigerator to chill.
7. Clean the mixer's whisks thoroughly, then beat the egg whites to soft peaks. Once achieved, gradually add the remaining tablespoon of sugar and continue beating to stiff peaks.
8. With the mixer on low speed, gently pour the chilled custard mixture into the egg whites, mixing until just incorporated.
9. Chill the eggnog mixture thoroughly before serving. This allows flavors to meld and develop. When ready to serve, grate additional nutmeg over the top for garnish.
Cooking Tips:
- For the richest flavor, use freshly grated nutmeg rather than pre-ground.
- Ensure that the egg whites reach stiff peaks for the right texture.
- If preferred, use a spatula to manually fold the egg whites into the yolk mixture for a traditional approach.
Servings: Serves 4 to 6, depending on portion size.
Attribution: Recipe adapted from Alton Brown, courtesy of the Food Network. Please show your support by visiting their YouTube channel at https://www.youtube.com/@FoodNetwork.
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YouTube channel - Food Network: https://www.youtube.com/@FoodNetwork
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