Christmas Egg Nog

I've always known that egg nog was made with eggs (duh!), but what I never really realized is that it's made with raw eggs.  It kind of grossed me out at first and there were also thoughts of Salmonella.  Luckily, our food hero and know-it-all Alton Brown has a solution for the fear of the disease-filled egg.  He actually states that the chance of getting salmonella from a contaminated egg is about 2 in a million.  And for that to happen, a lot of eggs must be consumed, the eggs must be older than a week, and have been sitting out at room temperature for at least a few hours.  If it still worries you to use raw eggs, you can always get them pasteurized and you'll be completely salmonella free.  

This year was the first time that I've ever made or had homemade egg nog, and oh my goodness it is so much better than the store-bought variety.  It's so delicious  and creamy.  

Christmas Egg Nog

4 egg yolks
1/3 cup sugar, + 1 Tbsp
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 tsp nutmeg
4 egg whites

Beat the egg yolks until they lighten in color.  Gradually add in the 1/3 cup sugar while mixing until completely dissolved.  Add in the milk, bourbon, cream and nutmeg.  Stir to combine.
Beat the egg whites in a different bowl until soft peaks form.  Gradually add the 1 Tbsp sugar while mixing, and continue to mix until stiff peaks form.
Whisk the egg whites into the yolk/milk mixture.  Chill and serve.  

Alton also makes a cooked version, for those who are raw egg timid: HERE

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