Updated: 12/05/2018 11:59 AM | Print Story |  Email

Eggnog Recipe

Katy Gerdes, owner of Angel Food Bakery, stopped by the TCL studio with a festive eggnog recipe.

Ingredients: 

  1. 12 large eggs (pasteurized if you need peace of mind)
  2. 1 pound sugar
  3. 1 pint half-n-half
  4. 1 pint whole milk
  5. 1 pint heavy cream
  6. 1 cup Jamaican rum
  7. 1 cup cognac
  8. 1 cup bourbon
  9. 1 teaspoon freshly grated nutmeg (plus more for serving)
  10. 1/4 teaspoon kosher salt

 

 

  1. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon."
  2. Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
  3. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)
  4. Serve in mugs or cups topped with a little extra nutmeg grated right on top
    Recipe inspired by Alton Brown, click here