Bourbon Eggnog and Rum Eggnog
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There are few cocktails that scream holiday more than eggnog based cocktails. You can pair almost any kind of liquor with eggnog (almost) and the flavors will work out, we want to share a recipe for one of our favorite alcohol combinations, spiced bourbon eggnog. A nice bourbon with some spiciness works with eggnog to create some really nice, holiday flavors.
You'll want to have these ingredients for your bourbon eggnog: - bourbon whiskey (4 ounces) - cognac (2 ounces) - orange liqueur (2 ounces, brandy based) - heavy cream (8 ounces) - milk (12 ounces) - sugar (three quarters of a cup) - large eggs (4) - ground cloves (1/8 teaspoon) - allspice (1/8 teaspoon) - ground cinnamon (half teaspoon) - nutmeg (single teaspoon) |
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Use either a blender or a mixer with a wire whip to blend the eggs together. Do this for about a minute. Now add to that your sugar along with the spices: cloves, allspice, cinnamon, and nutmeg. Blend for another 30 seconds to blend all that in. Now add the alcohol: orange liqueur, cognac, and bourbon. Blend again for 30 seconds to mix that in as well. Add the heavy cream and whole milk and blend for another minute or so. Cover this mixture and put in the fridge.
This yields enough for about eight drinks (4 ounces each). Feel free to scale the recipe if you need more than that. Add 4 ounces to each teacup, coffee cup, or whatever your preferred serving glass is. It's always nice to use cinnamon or nutmeg as a garnish on top.
Remember that this has raw egg in it and the usual raw eggs warnings apply.
Can be especially delicious when served warm, especially if you are serving this around Christmas-time.
Another good eggnog cocktail is rum eggnog. Rum tends to run sweet and contrasts nicely with the eggnog. This recipe is a little more traditional and requires separating egg yolks and egg whites, but it makes a big difference. Start with these ingredients:
- rum (1.5 ounces)
- single large egg, separate the white and yolk
- heavy cream (1 ounce)
- sugar (2 teaspoons of superfine)
- vanilla extract (half a teaspoon)
- almond extract (half a teaspoon)
- grated nutmeg and cinnamon for the garnish
Have your the egg white and egg yolk for your egg separated into two different bowls. Use a hand mixer or electric mixer to beat the egg yolk so that it becomes stiff. Add half the sugar (one teaspoon) to the bowl with the egg white and beat it until it is stiff. Now fold these two together slowly with a spoon.
In yet another bowl beat the almond and vanilla extract together with the heavy cream and last teaspoon of sugar until stiff peaks form. Now fold this mix into the existing egg mix slowly. Add the rum and slowly stir.
You can put in the fridge for a few hours or overnight (this is good for eggnog flavor in general), but feel free to serve right away. A martini glass can be a fancy way to serve this, or you can go with a more traditional teacup. Garnish with the nutmeg and cinnamon. We also prefer warm eggnog over the holidays, so feel free to warm this up (although it's perfectly delicious served cold).
As always, the warnings about consuming raw egg apply here.
You can always sub in amaretto for the almond extract as well (of course, this results in a stronger drink).
This yields enough for about eight drinks (4 ounces each). Feel free to scale the recipe if you need more than that. Add 4 ounces to each teacup, coffee cup, or whatever your preferred serving glass is. It's always nice to use cinnamon or nutmeg as a garnish on top.
Remember that this has raw egg in it and the usual raw eggs warnings apply.
Can be especially delicious when served warm, especially if you are serving this around Christmas-time.
Another good eggnog cocktail is rum eggnog. Rum tends to run sweet and contrasts nicely with the eggnog. This recipe is a little more traditional and requires separating egg yolks and egg whites, but it makes a big difference. Start with these ingredients:
- rum (1.5 ounces)
- single large egg, separate the white and yolk
- heavy cream (1 ounce)
- sugar (2 teaspoons of superfine)
- vanilla extract (half a teaspoon)
- almond extract (half a teaspoon)
- grated nutmeg and cinnamon for the garnish
Have your the egg white and egg yolk for your egg separated into two different bowls. Use a hand mixer or electric mixer to beat the egg yolk so that it becomes stiff. Add half the sugar (one teaspoon) to the bowl with the egg white and beat it until it is stiff. Now fold these two together slowly with a spoon.
In yet another bowl beat the almond and vanilla extract together with the heavy cream and last teaspoon of sugar until stiff peaks form. Now fold this mix into the existing egg mix slowly. Add the rum and slowly stir.
You can put in the fridge for a few hours or overnight (this is good for eggnog flavor in general), but feel free to serve right away. A martini glass can be a fancy way to serve this, or you can go with a more traditional teacup. Garnish with the nutmeg and cinnamon. We also prefer warm eggnog over the holidays, so feel free to warm this up (although it's perfectly delicious served cold).
As always, the warnings about consuming raw egg apply here.
You can always sub in amaretto for the almond extract as well (of course, this results in a stronger drink).