To create Alton Brown's version of homemade eggnog, mix egg yolks, sugar, milk, cream, bourbon and nutmeg with a stand mixer. Next, use the stand mixer to beat egg whites and sugar into stiff peaks. Combine the two mixtures together, chill the beverage and serve it in your favorite glasses.
In a bowl, mix 4 egg yolks with a stand mixer, and slowly add 1/3 cup of sugar until it dissolves completely. In the same manner, stir 1 pint of whole milk, 1 cup of heavy cream, 3 ounces of bourbon and 1 teaspoon of freshly grated nutmeg into the mixture. In a separate bowl, add 4 egg whites, and mix the whites with the stand mixer until they form soft peaks. Gradually add 1 tablespoon of sugar, while mixing, until stiff peaks form.
Whisk the egg whites into the custard base until they have homogenized. Store the eggnog in the refrigerator to chill, and serve the drinks on any occasion. Consuming raw eggs in eggnog may result in a higher risk of salmonella or other food-borne illness. Some recipes recommend cooking the custard mixture, adding the bourbon and then refrigerating the final eggnog. Brown suggests purchasing pasteurized eggshells to eliminate the chance of exterior salmonella.