Okay, truth be told, I'm kinda over this holiday already. What's helping me is an enormous intake of carbohydrates to slow down my twitchyness and just a tetch of the holiday spirits. That's plural. Here's a recipe I prepared few years ago to use up (ha!) some apple brandy. You can riff on it by leaving the hard stuff out, or adding whatever hooch, in whatever amount you'd like instead.
Happy Apple Egg Nog
Based on a Recipe by Alton Brown (Food Network, 2005)
- 4 large AA eggs, separated into yolks and whites
- 1/3 cup sugar, plus 2 Tbsp separated
- 2 cups whole milk
- 1 cup heavy cream
- Freshly grated nutmeg
- 4 oz. apple brandy
- Powdered cinnamon (optional)
In a stand mixer with the whisk attachment or with a handheld blender, whisk the egg yolks until they turn pale yellow. Slowly add the 1/3 cup sugar and continue mixing until it is dissolved.
Bring the milk and cream to a high simmer (bubbles will rapidly accumulate around the edge of the pan). Ladle a small amount into the whisked yolk and sugar mixture, stir very well to combine. Add a bit more, and continue until you’ve added about half of the hot mixture to the egg and sugar mixture. Turn all of the yolk and sugar mixture that’s been mixed with the hot liquid back into the saucepan and return to a high simmer. Remove from heat and set aside.
Clean the mixing bowl very well and beat the whites in it until they begin to foam a bit. Add the sugar and continue to beat until they form soft peaks. Remove the cooked egg mixture from heat, strain and add nutmeg. Add brandy. Garnish with more nutmeg or cinnamon. Serves 2-4.