Eggnog 2.0

The farm CSA box arrived today, and amongst its bounty was a package of fresh farm eggs. I considered what I might do with really fresh eggs, and decided the best of all possible things I could do was: put booze in them. So I made eggnog.

To my shock, although I’ve written about eggnog before, I’ve never written one of my eggnog recipes down. So that, as bbum says, “Google can index my head,” here’s my eggnog recipe. It’s simple, easy, and delicious. It’s loosely based on Alton Brown’s recipe, but mine is better.

Ingredients: - 4 egg yolks - 14 cup sugar (plus a little extra, see instructions) - nutmeg - 1 cup whole milk - 1 cup heavy cream - Brandy to taste. You can substitute rum, or rye, or bourbon, but I prefer brandy. I use about 8 to 10 ounces; if I was using bourbon, I’d probably use less. - 4 egg whites

Equipment: - A kitchen stand mixer with the wire whisk attachment. There are people who will insist that eggnog can only be good if you get your hands dirty with a wire whisk and put your back into it. Those people can go jump in a lake. - 2 mixing bowls.

In the stand mixer, whisk the yolks briskly until they start to turn pale. Slowly add the sugar. When the sugar is fully incorporated, steadily add the milk, cream, and liquor. Grate in fresh nutmeg, about 14 of a nutmeg. Remove the bowl from the mixer, wash your whisk, and put a clean bowl in its place (or wash the other one, but I’m lazy.) Whisk the egg whites to soft peaks, and add about a teaspoon or so of sugar. Continue whisking to stiff peaks. Whisk the whites into the liquid mixture, refrigerate, and serve.

Simplicity itself.