From the book Spirited Cooking from the Pacific Northwest by Chef John Wahlke.
When it comes to the holiday season, I find a whiskey-based eggnog is delicious, flavorful, and a great way to impress friends and family. This recipe is straightforward and far better than any prepared eggnog you’ll find at the grocery store. One sip and you’ll understand why the flavors of bourbon pair exceptionally well with the winter spices of the nog, creating interesting layers of flavor. The best part is that the made-from-scratch eggnog is easy to craft, so you can make these drinks and still have some nog in the fridge to keep the holiday tradition alive.
Bourbon Nog
Serves 5-6 (or 3 1/2 cups)
Ingredients:
6 egg yolks
1/2 cup granulated sugar
1 cup heavy cream
2 cups whole milk
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon vanilla paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/2 teaspoon ground ginger
1/4 teaspoon salt
Fremont Mischief Canal Street Bourbon, as needed
Cinnamon sticks and fresh grated nutmeg, as needed, for garnish
Directions:
In a mixing bowl, add the egg yolks and sugar. Whisk together until light and creamy, then set aside.
In a medium saucepan over medium-low heat, add the cream and milk. Heat while stirring continuously to ensure the cream does not scorch the bottom of the pan. Add the nutmeg, vanilla paste, cinnamon, clove, ginger, and salt. Continue to stir. Next, slowly drizzle 6 to 8 ounces of the egg mixture in the pan. Then add the rest of the egg mixture slowly while stirring. Reduce the heat to low and allow to cook (not simmer or boil) until the mixture thickens about 30 to 45 minutes.
Notes: If you are worried about scorching the cream or it coming up to a boil while you aren’t watching, use a double boiler.
Let the mixture come to a temperature of 175 degrees Fahrenheit. When thickened, remove from heat, transfer the mixture to a shallow pan, and place it in the refrigerator, stirring occasionally, until completely cool. When cool, strain the mixture through fine mesh, resulting in a smooth and silky texture.
To serve, pour about 5 ounces of the cold strained mixture into each cocktail glass (with or without ice). For a liquor-infused drink, add 1 1/2 ounces of bourbon to the glass. Garnish with fresh cinnamon sticks and grated nutmeg, if desired.
Feature Image by: Charity Lynne Burggraaf
