This classic Christmas drink is a lovely twist on a festive favorite! Spiked eggnog – so good! It’s rich and creamy with a lovely hint of butterscotch, the perfect winter warmer. Give this lovely eggnog recipe a try!
It’s a tradition for us to make a batch of creamy homemade eggnog around the holidays. I wanted to switch things up, so I made a Butterscotch Eggnog recipe from the Winter Cocktails book. It turned out better than I expected. Rich and creamy with a touch of butterscotch from the brown sugar.
Last night we each had a cup for dessert and sipped it while we watched a Christmas movie. We’re soaking up the last week of the Christmas season!
How To Make Spiked Eggnog – Step By Step
- In a large saucepan heat water and 1 cup sugar. Swirl and stir until sugar becomes a light brown color, about 3-4 minutes. Do not overcook or it will become hard like candy (I learned ; ))
- Add the heavy cream and whole milk. Reduce heat to medium and stir.
- In a large mixing bowl, beat egg yolks, brown sugar, and vanilla until thick. With the whisk on medium speed add in the milk and sugar mixture. Then pour in the bourbon.
- Pour into a punch bowl or large serving bowl and set aside.
- Beat egg whites and add in 1/2 cup sugar. Beat until stiff peaks form.
- Fold the egg whites into the eggnog to get a rich creamy texture.
- Add a pinch of sea salt to top off each glass and a little brown sugar.
- Serve chilled or warm and enjoy the best cup of butterscotch eggnog ever!
What Is Eggnog?
The origins, and the ingredients used to make original eggnog drinks are debated. According to the Oxford English Dictionary, nog was “a kind of strong beer brewed in East Anglia”. The first known use of the word “nog” was in 1693. Alternatively, nog may stem from noggin, a Middle English term for a small, carved wooden mug used to serve alcohol.However, the British drink was also called an Egg Flip, from the practice of “flipping” (rapidly pouring) the mixture between two pitchers to mix it. One dictionary lists the word “eggnog” as being an Americanism invented in 1765-75.
Whatever the case and wherever it came from – this spiked eggnog is delicious!
Spiked Eggnog vs Virgin Eggnog
Adding the Maker’s Mark bourbon gives it a delectable touch of creme brulee and caramel flavor. If you want it virgin, you can always leave out the booze.
Both options are just so scrumptious. Rich, creamy with a satisfying and deep vanilla flavor that’ll please the crowd!
Homemade Spiked Eggnog!
There really is a huge difference between store-bought and homemade eggnog. If you haven’t tried making it yourself, give it a shot! I don’t even like the flavor of eggnog in a carton, but I love it when it’s homemade.
Plus this spiked eggnog is an easy batch drink to make. Just a handful of ingredients, you’ll be done in under 20 mins. Serve in a punch bowl and enjoy your night!
Top Tips For Spiked Eggnog
- You can omit the bourbon for a virgin eggnog, tastes just as smooth and gorgeous.
- Do not overcook the sugar and water mix, or it will harden too much.
- Serve in a punch bowl.
- Top each glass with a bit of salt and brown sugar.
Check Out These Other Delicious Punch Recipes!
Pineapple and Orange Party Punch
Hard Apple Cider Punch with Kombucha
Spiced Apple Sparkling Holiday Punch
Christmas Punch by Cooking Classy
Sparkling Cranberry Pineapple Punch by Natasha’s Kitchen
If you have tried this Spiked Eggnog recipe or any other recipe on Sugar and Charm, then please rate it and let me know how it turned out in the comments below!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts and party ideas!
Butterscotch Eggnog Recipe
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 cup water
- 1 cup sugar & 1/2 cup sugar, separated
- 8 large eggs, separated… yolks in one bowl, whites in another
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons vanilla
- 1 1/2 cups (or 2 cupMaker’s Mark bourbon whiskey
Instructions
- In a large saucepan heat water and 1 cup sugar. Swirl and stir until sugar becomes a light brown color, about 3-4 minutes. Do not overcook or it will become hard like candy (I learned ; ))
- Add the heavy cream and whole milk. Reduce heat to medium and stir.
- In a large mixing bowl, beat egg yolks, brown sugar, and vanilla until thick. With the whisk on medium speed add in the milk and sugar mixture. Then pour in the bourbon.
- Pour into a punch bowl or large serving bowl and set aside.
- Beat egg whites and add in 1/2 cup sugar. Beat until stiff peaks form.
- Fold the egg whites into the eggnog to get a rich creamy texture.
- Add a pinch of sea salt to top off each glass and a little brown sugar.
- Serve chilled or warm and enjoy the best cup of butterscotch eggnog ever!
Leave a Reply