Yes, beer nog.
The recipe comes from Randy Clemens, author of The Sriracha Cookbook, PR dude at Stone Brewing Co. and inventive homebrewer. Inspired by this sketch comedy bit, he brewed up a real batch made with homemade eggnog and Port Brewing Old Viscosity. He calls it "a Christmas drink for the ages."
Recipe after the jump.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
6 eggs, separated (Clemens adds, "If you simply can't get past your FDA-instilled fear [of raw eggs], you can find in-shell pasteurized eggs in most grocery stores.")
1/2 c sugar, plus 2 Tbsp
2 1/2 c whole milk
1 1/2 c heavy cream
10 fl oz Port Brewing Old Viscosity or other dark, strong ale. Check out his list of beer suggestions.
2 tsp freshly ground nutmeg
Whisk 6 egg yolks and 1/2 cup sugar in the bowl of a stand mixer for several minutes, until the yolks lighten in color and double in volume. Lower speed of mixer and add milk, cream, beer, and nutmeg, stirring until combined. Reserve yolk mixture. Wash mixer bowl and whisk attachment thoroughly (any traces of dairy or egg yolk left on equipment will keep the egg whites from whipping properly).
Whisk 6 egg whites in cleaned stand mixer on high. Gradually add in remaining 2 Tbsp sugar and continue whisking until stiff peaks form. Gently fold egg whites into yolk mixture. Chill and serve, topping each glass with additional grated nutmeg if desired. Serves 8.