Combining two of our favorite things – our bourbon butterscotch sauce and a Christmas treat, bourbon eggnog, this is a great holiday treat!
With the halls all decked out with holiday cheer and a whole bunch of Christmas parties yet to come, we decided that we should take on another famous Yuletide drink, Egg Nog. Egg Nog is one of those drinks that can elicit excitement in some and dread in others. Most of us are familiar with the heavy thick commercial version. You find in the local grocery stores, but in times gone by Eggnog was the drink around the holidays.
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What if we could discover a version that was closer to the original historic recipe that would be lighter and smoother while but still packing all the delicious flavors. The resulting Salted Butterscotch Bourbon Eggnog was fantastically light and drinkable with a special sweet edge from our Salted Bourbon Butterscotch sauce. I also think they should be served in these Figural Jolly Santa Mugs!
Eggnog has a long and somewhat muddled past, but its roots are likely found in the brandy flip. A Brandy Flip cocktail that originally was made with a whole egg, spices and brandy and warmed with an iron poker fresh out of the fire. Popular with folks all across Europe, variations of the flip soon appeared, some adding cream and different spirits.
Eggnog was especially popular with the aristocracy who had ready access to fine brandies and sherry, spices, eggs and cream. It became a staple at holiday celebrations.
What is the History of Eggnog?
At some point in the mid 1700’s the recipe made its way across the Atlantic to the Colonies. Egg nog became popular drink in the ale houses and inns. With fine spirits like brandy and sherry being heavily taxed, and with the Colonies having lots of bourbon and rum, the recipe was soon adapted to use a more native spirit.
It finally showed up in Jerry Thomas’s 1862 version of The Bartender’s Guide. This is where we can see a snapshot of the typical style of eggnog, which was far thinner and lighter than what we find in stores today.
Jerry Thomas’s recipe called for almost all of the ingredients we find in modern eggnog. These are eggs, milk, sugar, rum and some fresh nutmeg. His recipe called for it to be put on ice, which would water the eggnog down making it a less thick drink. While we were wanting a drink that would be lighter, we weren’t real thrilled about watering down our eggnog!
What Ingredients Did We Use in the Eggnog?
We decided to emulate another great holiday recipe that is similar to eggnog, the Tom and Jerry, which also uses eggs and sugar to make its batter. The Tom and Jerry uses whipped egg whites to create a light fluffy quality to the drink. We decided to use a similar technique for our eggnog.
We separated the egg whites from the yolks, and while the whites were whipping, we mixed up the yolks with spices, sugar and cream to create a nice thick base. Once the whites were super fluffy, we folded the yolk base into the whites and came up with a fluffy creamy mix.
We are big fans of bourbon, so we decided to be true to the original American version of eggnog and add some bourbon to bring a nice boozy edge. Wanting to add a little sweet nuttiness, we also decided a little amaretto would be a good partner. The caramel sweetness of the bourbon and the nutty amaretto makes for a nice boozy base that helps further thin out the creamy nog mixture.
Wanting to make our eggnog a little more festive, we added a nice drizzle of our Salted Bourbon Butterscotch sauce. This then adds a great sweet finish to our Salted Butterscotch Bourbon Eggnog.
We hope you will give our version of Salted Butterscotch Bourbon Eggnog a try at your next Christmas party!
Like this recipe? Try these below, too!
Other Eggnog Recipes
Pumpkin Eggnog – Champagne Tastes
Easy Bourbon Eggnog – My Kitchen Love
Peppermint Nog Punch – Swanky Recipes
Alton Brown’s Aged Eggnog – Alton Brown
Pumpkin Eggnog – Kitchen Gidget
- 1/3 cup salted bourbon butterscotch sauce
- 6 eggs, separated into yolks and whites
- 1/2 tsp salt
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3 oz amaretto
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1/8 tsp ground cloves
- 9 oz bourbon
Whisk egg yolks, butterscotch sauce and salt until smooth.
Add milk, whipping cream, nutmeg, cinnamon, cloves and vanilla. Whisk until smooth.
In a bowl with a standing mixer, or with a hand mixer, whip egg whites with 1/4 cup sugar until soft peaks form, around 8-10 minutes. Fold whites into cream mixture until smooth.
Chill until cold, serve in a punch bowl with bourbon and amaretto, or individual glasses with .75 oz bourbon and .25 oz amaretto for each. Top with more grated nutmeg.
Libbey 10.5-ounce Irish Coffee Mug, 4-piece Set
KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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Amount Per Serving: Calories: 271 Total Fat: 12.2g Saturated Fat: 6.8g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 118mg Sodium: 769mg Carbohydrates: 17.8g Fiber: 0.2g Sugar: 14.4g Protein: 6g
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