Egg Nog (Alton Brown recipe)
1. Crack the eggs, and separate the yolk from the whites. Store the whites for another time, or save them for when you serve it, beat the whites into moderately stiff peaks and fold into the egg nog. .
2. Beat the sugar with the nutmeg and yolks and nutmeg in a large mixing bowl until the mixture lightens in color, think closer to pastel yellow than egg yolk yellow, and drips off the whisk in a "ribbon."
3. Mix the dairy, bourbon, brandy, and cognac with the salt in a second container, ideally one easy to pour from.
4. Slowly beat the blended alcohol into the egg mixture.
5. Move to a large glass jar or bottle, or a few smaller ones.
6. Now for the hard part, store the containers in the fridge for a at least 2 weeks. Even better 2 months.
7. Serve in a glass garnished by freshly grated nutmeg.
*While you can drink this straight away, the flavors meld, and become exponentially more delicious if you calm your inner child and allow it to age for weeks to months.
- Eggnog, Morgenthaler — Brandy, Spiced Rum, Milk, Heavy cream, Sugar, Whole egg, Nutmeg
- Egg Nog — Brandy, Spiced Rum, Milk, Heavy cream, Whole egg, Sugar, Nutmeg
- Brandy Milk Punch — Brandy, Half-and-half, Simple syrup, Vanilla extract, Nutmeg
- Baltimore Eggnog — Brandy, Jamaican rum, Madeira, Heavy cream, Whole egg, Simple syrup, Cinnamon, Nutmeg
- Bitter Irishman — Irish whiskey, Coffee liqueur, Averna, Orange bitters, Heavy cream
