DIY Network

Egg Nog From "Special Presentation" episode DADC-214

Chef Paul Sturkey's take on a holiday classic: egg nog.

Egg nog. Some people love it. Others don't. Regardless, this traditional beverage that originated in England is an enduring staple at holiday parties the world over. Here is master-chef Paul Sturkey's recipe for the holiday classic -- with or without a "kick."

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	Figure A
	Figure B
	Figure C
	Figure D

Holiday Egg Nog

Ingredients:

6 beaten eggs
2 cups milk
1/3 cup, sugar
1 tsp. vanilla
1 cup whipping cream
2 additional tsp. sugar
1 tsp. ground nutmeg

• Mix the eggs, milk and 1/3 cup of sugar in a large, heavy saucepan (figure A).
  
  
• Stir over medium heat until the mixture reaches 160 degrees and will coat a metal spoon. Heating the ingredients to this temperature gets rid of any harmful bacteria that might be in the raw eggs, and ensures that the sugar is dissolved.

• Remove from the heat and let the mixture cool. At this point, it's up to you whether you want to add spirits to your egg nog. Some people prefer the non-alcoholic version, so a safe bet is to simply offer both options. If you do want to add a kick, brandy, cognac and Kahlua (figure B) are all good choices. Don't overdo it on the alcohol. A few tablespoons will be plenty.

• For our recipe, we added 4 Tbsp. of light rum, and 3 Tbsp. of bourbon (figure C).

• Stir in the vanilla.

• Chill the mixture for a period from 4 to 24 hours.

• If you want your egg-nog to be alcohol-free, stir in an extra 1/2-cup of milk at this point.

• Just before serving, whip your cream and additional 2 Tbsp. of sugar.

• Place the chilled egg-nog in a large bowl, fold in the whipped cream and top with nutmeg (figure D).

• Drink to a happy holiday!

Egg-Nog Tips Recap:

• Heat the eggs until they coat a metal spoon to ensure that any harmful bacteria are removed.
  
• Chill the mixture for at least 4 hours.
  
• If you opt to not add alcohol, add in additional milk instead.