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:
Ingredients:
- 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!
Huh! What do you know! We have a yearly egg nog tasting at Thanksgiving (my SIL’s BIL’s tradition). Maybe I’ll have to throw “homemade” into the pool of contenders next year. 🙂
.-= Pubsgal´s last blog ..Happy Thanksgiving Holiday Hoedown Update for Week 1! =-.
I’ve never made eggnog from scratch! This is excellent, thank you for posting the recipe.
I’m an eggnog addict so think I will have to pass though I was sitting here thinking about just making a half recipe lol. Does sound yummy though.
MMMmmm love me some eggnog too! I might have it once during the season and i get the good stuff. Never tried making it at home. Daughter tried to give me some ‘healthy ‘ eggnog but i told her its not something i drink all the time. Its a treat so theres no need to make it healthy just enjoy it. Thats my story and i’m sticking too it.
My kitty doesn’t have claws either thats what the steps are for. Maybe you can’t see them in the photo. Thanks for the comment! deb
I grew up drinking very lightened up egg nog–just milk, eggs, nutmeg, a little sugar, and rum flavoring I think, so I don’t mind lightening it up even more. I think I might try to make some with almond breeze today.
.-= debby´s last blog ..We Are Far Too Easily Pleased =-.
That recipe is right up your alley!
Hmmmm…I wonder is I could make some with almond breeze, guar and xantham gums?? I’ll let you know! Not that you would try it but you know i’m mental.
.-= April´s last blog ..29 November- 2010 10-28 =-.
I bet you could get a nice thick nog with the xantham gum.
Looks awesome! Yay, John! I may have to try this for Christmas 🙂
.-= Marisa @ Loser for Life´s last blog ..Square Round =-.
I’ve never had eggnog. I just may have to try this. If I do I’ll let you know.
I wonder if you could use egg substitute instead of yolks….
Have you tried the gingerbread bagel at Panera yet? I was thinking about it on my walk today. 🙂
.-= Kelly´s last blog ..Three Weeks Down! =-.
Yep – I have had the gingerbread bagel! Yum!
We are AB fans around here as well.
PS Big Alton Brown fans here. We record his episodes. Did you see the pumpkin one? Oh my.
.-= Kelly´s last blog ..Three Weeks Down! =-.
I’ve never tried egg substitute. I think it would make thinner nog, almost eggy milk, but might be worth a shot. You could also replace some of the sugar with Stevia but not all: you need some real sugar to fluff up the yolks before tempering.
Also: I just heard today that a small scientific study determined that alcohol in eggnog greatly reduces any risk from salmonella or other bacteria. Good reason to spike it!
John
Well I couldn’t help myself so I made a half serving and used splenda instead of sugar. It turned out pretty darn good I thought but also could see myself drinking way to much. I ended up splitting it with Kevin and he thought it was pretty good too. Thanks for the idea I actually had eggnog now this year without going nuts *smile*.