what is the best bourbon to mix with eggnog
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In Kentucky, there'southward no substitute for whiskey in your eggnog; we always make bourbon eggnog. The baking spices inherent in the spirit, the sweetness of it and it'due south ability to cutting through the cream to however shine through makes information technology a perfect match for this holiday drink.
I hated eggnog until I made it. My love and my Mom are eggnog fiends. Every Thanksgiving they outset plotting when they'll become their first eggnog, what they'll use to "nog" it, as we say, so about 5 years ago I decided to brand some homemade eggnog for them. Fifty-fifty though I hated it at the time. Let me tell you, homemade eggnog is a completely different animate being from shop-bought. It's creamy, it's thick, it's sweet and total of baking spices and a hint of spirit. It's melted vanilla ice cream with a kicking.
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Traditional Eggnog
We think eggnog came from a medieval British potable called a "posset" – information technology was a warm drink with milk, ale and spices. Sometime around the 1700s the word eggnog came into general use and referred to something closer to what we consider the drink today. It was associated with the holidays considering it independent ingredients like eggs, milk and sherry – easier for the wealthy to find. And then, around the holidays, to splurge or celebrate prosperity the drinkable would exist made and shared.
At that place is talk that the "nog" part of the proper noun came from the discussion "noggin" – a wooden loving cup, or a very strong beer or ale. Information technology'south related to cocktails which contain a whole egg, the category of drinks called flips. Today's sensibilities mean that flips aren't as popular as they one time were, just a traditional eggnog recipe, which includes eggs, foam and spirits fits into that category nicely.
My Bourbon Eggnog Recipe
One time I decided to make eggnog, I asked around for a couple of recipes and received two family recipes that were very close, except that one used the egg whites and the other just the yolks. One used brandy and Southern Comfort and the other used only bourbon. So I took some liberties with the spirits used to accommodate the flavors traditional to my family unit and added amaretto as well equally bourbon. The base of operations recipe I used is from my cousin Laura, whose eggnog recipe is award-winning. I didn't do much to it to improve on it.
The ingredients are simple: eggs, cream, one-half and half, saccharide, vanilla and spirits. This is not a cooked eggnog recipe. Given the amount of carbohydrate and bourbon (and the fact that I used farm fresh eggs) the drink won't final long enough to spoil. If y'all're concerned, though, buy pasteurized eggs to make information technology.
How to Brand Bourbon Eggnog Like a Pro
Nothing about making eggnog is difficult if y'all have a stand up mixer. In fact, the bulk of the time you'll spend is letting the mixer do the work for yous. Offset separate out the egg yolks and whites. You'll crush the egg yolks until thick, then add in the sugar. Once yous add together the sugar, continue to trounce until the liquid looks like a thick cake concoction. Add in the vanilla and nutmeg at this point and stir until combined.
Next up, add your spirits. I utilize 1.5 cups of 100 proof bourbon and ¼ to ½ cup of amaretto. If your family unit prefers, use brandy/cognac or a combination of brandy and rum. For me, there'south no substitute for bourbon in my eggnog, just put something you love in it. In this step, I add together the spirits a tablespoon or ii at a time. Adding information technology in slowly helps information technology combine better.
Now the hard part. Put the eggnog into a jar and store information technology in the fridge for at to the lowest degree 24 hours to let it cure. Letting it steep for upwards to a week is fifty-fifty improve. Equally information technology sits in the fridge, the bourbon works its magic with the eggs and saccharide and becomes increasingly fragrant. Don't worry, with the corporeality of sugar and bourbon in the mixture you lot're not in danger of it going bad.
Once cured, milkshake up the jar vigorously and add in 3 cups of heavy cream whipped until thick, but not to soft peaks. Fold the whipped cream into the yolk/bourbon mixture in a large mixing bowl. Side by side, add 3 cups of one-half and half (more if you want your eggnog less thick), and fold to combine.
Taste test the eggnog, you might need to add together more than bourbon, only the bourbon gustatory modality expands as information technology sits, then I usually make mine a few days before I want to drink it so it's got a lovely bourbon boutonniere wafting off the top. I ordinarily end upward testing information technology the mean solar day I serve information technology and adding bourbon to sense of taste.
This makes a large batch – near 2.v liters! But it's a nifty gift, and people honey homemade goodies over the holidays, so keep some for yourself and requite the residual abroad.
Other Vacation Drinks You Might Like
- Peppermint Chocolate Old Fashioned
- Chai Highball
- Warm Hearth, Warm Hands
- All Hot n Buttered Rum Cider
- Peppermint Chocolate Mocha
Bourbon Eggnog
Ring in the holidays with a bootleg bourbon eggnog that's like shooting fish in a barrel to brand and even easier to sip on. Yous'll love sipping on this and your friends will love receiving a little souvenir jar since it makes 2.v Fifty of eggnog, depending on how thick you whip the cream.
Form Drinks
Cuisine Bourbon Cocktail
- 12 egg yolks save the egg whites for sours
- 1 ¾ c saccharide
- one teaspoon nutmeg
- 1 tablespoon vanilla
- one ½ cups bourbon – 100 proof
- ¼ to ½ cup amaretto
- iii cups heavy whipping foam whipped
- 3 cups half and half
- Optional: additional bourbon as needed to taste
- Garnish: fresh grated nutmeg cinnamon stick
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Beat out egg yolks in a stand up mixer for 5 minutes or until lightened a bit.
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Add in the saccharide, and mix until the batter is thick – most like a cake batter.
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Add in the vanilla and nutmeg.
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Add together the bourbon and amaretto in small amounts at a time, 1 to 2 tablespoons at a fourth dimension.
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Transfer to a glass jar or container and refrigerate at least 24 hours. Three days to a week is fifty-fifty ameliorate.
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Fold in the whipped foam and half and half.
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Shop in the refrigerator until ready to serve. Garnish with a cinnamon stick and a sprinkle of freshly grated nutmeg.
Allow us know how it was!
By Heather Wibbels on December 23rd, 2020
Source: https://www.cocktailcontessa.com/how-to-make-the-perfect-bourbon-eggnog/
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