Bourbon Eggnog
A delicious eggnog recipe spiked with Bourbon and Amaretto
Servings 25
Ingredients
- 12 Egg yolks
- 1.75 cups Sugar
- 1 tsp Nutmeg
- 1 tbsp Vanilla
- 1.5 cups Bourbon - 100 proof
- 0.25 cup Amaretto
- 3 cups Heavy cream
- 3 cups Half and half
Instructions
- Beat egg yolks by hand or with a mixer until they lightened slightly. If using a mixer, around 5 minutes of mixing should be sufficient.
- Slowly add the sugar and mix until it's combined. The consistency should be similar to a thick batter.
- Next, add nutmeg and vanilla and whisk until everything is combined.
- Mix Bourbon and Amaretto and slowly add all to the batter. Use one tablespoon at a time to make sure everything blends well.
- Once the mix is ready, pour it into a huge jar and let it sit in the fridge for a week.
- After curing, whip the heavy cream and fold it into the batter. Do the same with half and half, and make sure everything is combined.
- Taste-test your eggnog and optionally add some more Bourbon.
- Then bottle it and store your eggnog in the fridge until you need it.
- When serving, garnish with nutmeg, cinnamon stick, and star anise.