Tuesday, December 22, 2015

Christmas Eggnog – Maybe I Do Like It

I’ve never been a big eggnog person, and that’s putting it kindly. It’s too thick, too sweet, and way too artificially nutmegy. I even did an anti-nog tweet recently, just for a few cheap, seasonal laughs, but then I realized I was being unfair to this iconic Christmas drink.

I was basing most of my hating on the stuff in the carton from the supermarket, which features no booze, and a nutrition label you seriously don’t want to read. The homemade stuff I’ve had was significantly better, and so I decided to film this rather easy process, since I get so many requests this time of year.

This recipe does feature raw egg whites, so there’s a very, very tiny chance of a foodborne illness. If you’re concerned, please feel free to use pasteurized eggs, or Google, “how to safely use raw eggs,” or just make something else.

Freshness is the key here. The freshest eggs, milk, and cream you can get, and don’t even think about using pre-ground nutmeg. Maybe this recipe will be the one that finally has you going out to buy that jar of whole nutmeg and grater, but it really is the key. I hope you give this luscious liquid custard a try soon. Enjoy!


Ingredients for about 6 servings:

For the custard base:
4 egg yolks
1/3 cup white sugar
2 cups whole milk
1 cup heavy cream
cook to 170-180 F. , then add;
2 to 3 ounces bourbon whiskey
3/4 teaspoon freshly and very finely grated nutmeg

For the meringue:
4 egg whites
1 tablespoon white sugar

- Add meringue to cold custard base, mix, and chill until very cold. Whisk thoroughly before pouring.

20 comments:

Jon Preston said...

Thank you Chef John, can't wait to try this when I get home from the mountain today. I've always "enjoyed" the store bought stuff (some brands are much better than others) and now I hope to see what a real Eggnog tastes like.

Happy Holidays to you and your family.

Christopher Myers said...

I made a "no cook" recipe I found online at my brother's Christmas dinner last night, only because you hadn't posted this yet. Everybody who said they don't like eggnog because it's too sweet etc loved it. I can't wait to make yours at my in-laws this Christmas because I know it'll be even better. I love that you chose bourbon, which is my favorite kind of whiskey by the way.
Thanks Chef, and merry Christmas:)

Jason Smith said...

And I thought Sara's looked good. Nice job, CJ!

john smith said...

Merry Christmas Chef,

Bethany said...

Thank you so much for your videos and posting this recipe! I hope you are enjoying your holiday. I look forward to what else I (and others) will learn from you next year! Happy Holidays and Happy New Year Chef John!

Monica said...

Since there are no cows running around the milk is as fresh as the store has. it is the brandy that makes it the egg nog.

Dun R. said...

Thanks! I too never liked eggnog until I made it at home. Only difference is I use Captain Morgan's Spiced Rum. Happy Holidays! Thank you for a wonderful year of food videos!

Jeff the Chef said...

Thanks for posting this recipe! I thought I was the only one who didn't like the texture and cloying sweetness of store-bought eggnog.

Reo Miller said...

I miss seeing the Freakishly small wooden spoon...

Adam Gregory said...

This recipe looks great, but do you need to add the bourbon?

rodentraiser said...

Was that really heavy cream there? It poured right out into the bowl. Mine comes out of the carton like sludge. Maybe I should check the date on it.

Chef John, have you ever separated eggs using a plastic bottle?

Anyway, enough questions. Have a Merry Christmas and a great New Year!!!

H4nn4 said...

This was way too sweet. I omitted some of the sugar that is called for in the recipe, and still had to dilute it with more milk (and whiskey) after tasting it. Other than that, great.

Claire Swarthout said...

My husband and I just made this (well, made yesterday, added the meringue and chilled before drinking today), and are absolute converts now. I wish there was a written out recipe to accompany the video, but this recipe has made me a lover of eggnog!

Tom Houy said...

I'm not a big fan of eggnog either (or mulled wine while we're at it). For what it's worth I recently came across another recipe for a Polish drink similar to eggnog, which calls for egg yolks to be cooked into hot beer - which sounds crazy, but I'm half tempted to try it out of curiosity.

Joe said...

I am another that has been firmly in the anti-eggnog camp. The wife likes it though, so I thought to give this version a try. It's definitely changed my mind about eggnog! It was delicious!

Since I think we never have enough chocolate in our lives, I decided to do a chocolate version of this. My go-to hot chocolate mix is the homemade version from America's Test Kitchen. I used two cups worth of mix plus a 1/3 cup of unsweetened cocoa (since there is the 1/3 cup of sugar in this recipe already) but otherwise nothing else was changed. Came out great and satisfied the chocoholics in the house!

Elan Banin said...

Question about the naugahyde placemat: what is that green dot at the bottom left? and who covered it up (5:45)?

Cityblog Amsterdam said...

Can you detect the Foodwishes in this Comedians in cars getting coffee? Yep, it's there, around 15:36 or so. http://comediansincarsgettingcoffee.com/president-barack-obama-just-tell-him-you-re-the-president?utm_source=Facebook&utm_medium=social&utm_campaign=S7E1

dodger said...

Well, I tried to gauge "shaving cream" consistency for my egg-whites, and may have done them a little too stiff. But what a lovely, smooth, delicious, decadent drink. So light and easy to go down...the rum is barely noticeable. Thanks for the recipe.

Actually, thank you for ALL your recipes!

Alex Moscovici said...

Hey Chef John. You do plenty of Italian, American, French, Asian etc recipes, but would you be up for doing a few recipes from the British kitchen? I'd love to see your take on Toad in the Hole, Yorkshire Puddings, Trifle, Sunday Lunch, Fish and Chips, Mushy Peas, Scones, Cornish Pasties, Pork Faggots, Bannoffee Pie, or even Stargazy Pie if you're feeling adventurous! We have a rich and diverse culinary tradition on these islands and I'd love to see it portrayed in your videos. Your British fans'd really appreciate it! Thanks!

Bryan Terborg said...

Does alcohol need to be added?