Holiday Bourbon Eggnog
Eggnog is a holiday tradition in both the United States and Canada. Usually made with eggs, sugar, spices and sometimes a base alcoholic spirit (traditionally rum or brandy), the cocktail origins of eggnog can be traced all the way back to Professor Jerry Thomas and his recipes.
Using a good spicy bourbon in this eggnog recipe is a great choice as the flavors of the bourbon match well with the spices to create an interesting dimension of flavor. This recipe is extremely easy to make, delicious and a great way to impress friends and family this holiday season. It will yield eight 4 ounce portions, if you want more just double or even triple the recipe.
- 4 large eggs
- 6 oz granulated sugar
- 1 tsp freshly-grated nutmeg
- 1/8 tsp allspice
- 1/8 tsp clove
- 1/2 tsp cinnamon
- 2 oz Cognac
- 2 oz Triple Sec
- 4 oz Bourbon
- 12 oz whole milk
- 8 oz heavy cream
- In a mixer fitted with a whip attachment or a blender, blend the eggs for 1 minute.
- Add sugar and spices and blend for an additional 30 seconds to incorporate.
- Slowly add the cognac, bourbon and Grand Marnier, blend another 30 seconds.
- Add the milk and cream and blend 1 minute more. Cover and refrigerate.
This recipe is better made a day ahead to allow the flavors to combine. To serve, portion 4 oz of eggnog in a champagne flute or teacup, grate fresh nutmeg or cinnamon over the top (optional) and serve.
Recipe courtesey of cocktails.about.com.