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Eggnog from Cook's Illustrated

Original recipe from Cooks Illustrated, Nov/Dec 13, p 31
kept bymlehet
recipe by
Notes: 

This is safe according to Cooks Illustrated (published by America's Test Kitchen who I trust implicitly when it comes to food).

This process takes at least THREE WEEKS to complete, so make sure you have time to let it age.

The alcohol will actually kill any bacteria/salmonella that may be in the eggs (highly unlikely anyway) but the three weeks is the time it takes. Rockefeller University did a study where they purposely infected the product with salmonella and after three weeks it was all dead.

The secret is not to add the dairy until you are ready to serve.

1 1/2 oz 80 proof liquor per egg

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Ingredients: 

1 dozen Eggs
1 1/2 cup Bourbon
1/2 cup Cognac
1/3 cup Dark Rum
1 1/2 cup sugar

AFTER TEMPERING
6 cups whole milk
1/2 cup heavy cream


 

Comments

mlehet's picture
mlehet

In the process of making this, we will be testing it on Thanksgiving.

mlehet's picture
mlehet

I could have drank it all myself. I did not know what to expect since my only other experience was commercial egg nog. This was NOTHING like that, I don't even know how they can call that stuff egg nog. This was delicious, light without being overpowering from all the booze and very smooth to go down. I'm making more for Christmas!!!!

 

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