To make Alton Brown's raw eggnog recipe, beat four egg yolks in a stand mixer until they are lighter in color. Slowly add 1/3 cup sugar and continue to beat until completely dissolved. Add one pint whole milk, one cup heavy cream, three ounces bourbon and one teaspoon freshly grated nutmeg and beat to combine. In a separate bowl, beat four egg whites to soft peaks. Slowly add one tablespoon of sugar and beat until stiff peaks form. Whisk the egg white mixture into the egg yolk mixture. Serve.
To make Brown's cooked eggnog, combine in a sauce pan over high heat one cup heavy cream, one pint whole milk and one teaspoon freshly grated nutmeg. Bring to a slight boil, and remove from heat. Slowly add the mixture to the egg yolk and sugar mixture. Return everything to the pot and slowly cook until the eggnog reaches 160 degrees Fahrenheit. Remove from the heat, and stir in three ounces bourbon. Set in the refrigerator to chill. Beat four egg whites to soft peaks and add one tablespoon sugar. Beat until stiff peaks form, and whisk egg whites into the chilled eggnog.Learn more about Beverages