Combining two of our favorite things – our bourbon butterscotch sauce and a Christmas treat, 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 that you find in the local grocery stores, but in times gone by Egg Nog was the drink around the holidays.
What if we could discover a version that was closer to the original historic recipe that would be lighter and smoother while still packing all the delicious flavors. The resulting Salted Butterscotch Bourbon Eggnog was a fantastically light and drinkable egg nog with a special sweet edge from our Salted Bourbon Butterscotch sauce.
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Egg Nog has a long and somewhat muddled past, but its roots are likely found in the brandy flip, a 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. Especially popular with the aristocracy who had ready access to fine brandies and sherry, spices, eggs and cream, egg nog became a staple at holiday celebrations.
At some point in the mid 1700’s the recipe made its way across the Atlantic to the Colonies where egg nog was 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. Finally showing up in Jerry Thomas’s 1862 version of The Bartender’s Guide where we can see a snapshot of the typical style of egg nog, 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 egg nog; eggs, milk, sugar, rum and some fresh nutmeg. His recipe called for it to be put on ice, which would water the egg nog 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 egg nog!
We decided to emulate another great holiday recipe that is similar to egg nog, 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, so we decided to use a similar technique for our egg nog. 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 egg nog and add some bourbon to bring a nice boozy edge to our egg nog. Wanting to add a little sweet nuttiness, we also decided a little amaretto would be a good partner to the bourbon. 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 egg nog a little more festive, we added a nice drizzle of our Salted Bourbon Butterscotch sauce which adds a great sweet finish to our Salted Butterscotch Bourbon Egg Nog.
We hope you will give our version of Salted Butterscotch Bourbon Egg Nog a try at your next Christmas party! Cheers!
Like this recipe? Try these below, too!
- Makes 12 servings
- 6 eggs, separated into yolks and whites
- 1/3 cup Salted Bourbon Butterscotch Sauce
- 1/2 tsp salt
- 4 cups whole milk
- 2 cups whipping cream
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- 1/4 cup sugar
- 9 oz bourbon
- 3 oz amaretto
- Whisk egg yolks, butterscotch sauce, and salt until smooth.
- Add milk, whipping cream, nutmeg, cinnamon, cloves and vanilla. Whisk until smooth.
- In bowl with 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 1/4 oz amaretto for each. Top with more grated nutmeg. Cheers!
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