I loves me some egg nog, you all know that. Unfortunately, the light versions of the store bought stuff are full of ick! John has become the maker of the nog in our house and lightened up Alton Brown’s version:
- 4 eggs, separated
- 1/3 cup plus 1 Tablespoon sugar
- 3 cups 1% milk
- 1 tsp fresh grated nutmeg
- 3 oz bourbon (optional)
Beat the egg yolks with a whisk in a large bowl until they lighten in color. Add 1/3 cup of sugar and mix well.
Meanwhile in a medium saucepan, cook the milk and nutmeg on medium-high heat, stirring often. Heat until barely boiling. Then turn off the heat and “temper in” the yolk mixture (mix a small amount of the milk into the yolks, then gradually add more and more while you keep stirring until the yolk mixture is hot). Add the tempered yolk mixture to the rest of the milk in the saucepan and stir. Allow to cool, and pour through a sieve into a storage container. The sieve will remove any cooked egg bits and/or scalded milk. Let the mixture cool. You can chill and consume as is, or…
Option 1: Beat the egg whites to soft peaks, and add 1 tablespoon sugar. Mix into the cooled egg nog mixture. You can skip this part if you don’t care for frothy nog, or if the raw egg whites scare you. Or you can use pasteurized liquid egg whites.
Option 2: Add 3 oz bourbon. Don’t be afraid of this step, it’s quite good! Or you could just drink the bourbon while you are making the nog. That works as well.
Stats: If you use 1% milk, 217 cal per cup or about 110 per 1/2 cup (this is without the bourbon) fat: 6g, protein: 12g, carb: 29g. * 1 whole cup of this nog is the same as about 1/2 cup of other eggnog and no HFCS!!
BTW per John, the nog seems just thick enough using 1% milk, but it might be pretty thin if you try to use skim.
Thank you to John!