As usual, the recipe was a smashup- this time the sources of inspiration were Alton Brown's recipe and this one, called Diamond Eggnog. Last year A lot of R&D went into this recipe... but even the batches we didn't love were still FAR better than that stuff they peddle at the supermarket.
Based on my own experiments, I know it's easy to tweak any eggnog recipe to suit your own taste,
*Laughs*
Yes- I have, indeed, read the ingredients list in my own recipe.
Watch this space... you never know what I'll end up doing...
Eggnog
Ingredients:
4 eggs, separated
2 tablespoons sugar, plus 1 additional tablespoon
1 pint whole milk
1/2 pint heavy cream
1 can sweetened condensed milk
4 1/2 ounces Myer’s Dark Rum
1 teaspoon Vanilla Extract
1 teaspoon freshly ground cinnamon
1 teaspoon freshly grated nutmeg, plus more for serving
Directions:
In a stand mixer (or large bowl and hand mixer), beat the egg yolks 5-10 minutes until they thicken and lighten in color.
Gradually add the 2 tablespoons sugar and continue to beat until it is completely dissolved.
Slowly add the milk, cream, sweetened condensed milk, rum, vanilla, cinnamon and nutmeg. Stir to combine.
In a separate medium bowl, beat the egg whites with a mixer until soft peaks form. While the mixer is running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. (About 12 minutes.)
Whisk the egg whites into the mixture. Chill and serve.
Whisk again before serving and top each portion with freshly grated nutmeg.
Yield: approximately one half gallon
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