Homemade Eggnog (In 5 Minutes!) Downshiftology

The BEST Completely Cooked Eggnog My Sequined Life

Woodford Reserve Double Oaked. Tasting Notes: Rich in dried fruits, vanilla, and toasted nuts, with a chocolatey finish. Why It Pairs Well: Woodford Double Oaked (which is much better than Woodford Standard for eggnog) is robust and well-rounded. The robustness provides a complex complement to eggnog's creamy profile.

Bourbon Eggnog is yummy and there is no denial in that. Since I don't

Pre-Mixed Egg Nogs From The Liquor Store, Blind Tasted And Ranked. 'Tis the season for a big, boozy glass of egg nog. While the creamy and eggy custard drink isn't for everyone, it is a.

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Step 1 - Pour eggnog into class. Hopefully you pour into the glass and not all over the place the way I did. LOL! Step 2 - Add in bourbon and stir with a bar spoon. Step 3 - Garnish with ground nutmeg. You can also add in a bit of ground cinnamon or a cinnamon stick for additional garnish.

Homemade Eggnog (In 5 Minutes!) Downshiftology

Wild Turkey 101. Wild Turkey 101 is a bold, flavorful bourbon that adds a lot of character to the eggnog. It has a rich, smoky flavor that pairs well with the sweetness of the eggnog. This bourbon is also very strong, so it's best to use it sparingly in the eggnog.

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Make your holidays even happier with this eggnog cocktail. Deck the halls and spike your eggnog with bourbon whiskey.

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Maker's Mark Bourbon Whisky $27.09. This is one of the best-selling bourbons in the United States. Instead of rye mash, Maker's Mark mixes wheat with corn, give it a creamier mouthfeel and less of a harsh kick. Rich fruit, brown sugar, and vanilla combine with apples, nuttier spices, and oak.

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Evan Williams boasts full caramel and black pepper notes, which makes a great alcohol base for eggnog. It adds more spice to your cocktail and is an excellent affordable option. Evan Williams is a well-aged Kentucky straight bourbon producing rich, smooth, and easy-to-enjoy whiskey. 8. Wild Turkey Rare Breed Bourbon.

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Set aside. Whip the egg whites into soft peaks. It is important that you use a very clean, dry bowl to do this. Then assemble the eggnog. Pour the egg yolk and bourbon mixture into a punch bowl. Then stir in the milk, and fold in the whipping cream and the whipped egg whites. Keep the eggnog in the refrigerator until serving.

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Blend the eggs for 1 minute in either a mixer fitted with a whisk attachment or a blender . Add the sugar, nutmeg, cinnamon, allspice, and cloves. Blend for an additional 30 seconds to combine. Slowly add the bourbon, cognac, and orange liqueur. Blend for another 30 seconds.

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The first step in our Bourbon Eggnog recipe is to vigorously whisk two raw eggs (both egg yolks and egg whites) in a medium mixing bowl. We like to use an 11-inch silicone ball whisk but any typical whisk will do. Whisking the eggs is the most vigorous part of this Eggnog recipe. | Image: ©2foodtrippers.

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12 oz. Cognac. 8 oz. bourbon. ½ tsp. salt. Separate the eggs, and keep the whites to use somewhere else—like a merengue or your Whiskey Sour. Using an immersion blender or mixer, beat the yolks.

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Instructions. Beat egg yolks in a stand mixer for 5 minutes or until lightened a bit. Add in the sugar, and mix until the batter is thick - almost like a cake batter. Add in the vanilla and nutmeg. Add the bourbon and amaretto in small amounts at a time, 1 to 2 tablespoons at a time.

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Instructions. In a medium saucepan over low heat, whisk milk, nutmeg, and vanilla. Add the cinnamon stick once the ingredients are mixed in. Bring mixture to a low boil (3-4 min). Separate the eggs and whisk egg yolks with sugar until yolks are pale in color. Add a spoonful of the hot milk to the egg yolks and sugar.

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Swirls of Flavor Recipe Tips. Top a cup of eggnog with whipped cream. Add a sprinkle of freshly grated nutmeg. Garnish with a star anise. Rim your glasses with sparkle sugars. Use your favorite bourbon whiskey. Add a splash of pure vanilla extract for an added depth of flavor. Indulge even more and add a scoop of vanilla bean ice cream!

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Set aside. In a small saucepan, bring milk, heavy cream, maple syrup, cinnamon sticks, vanilla extract, nutmeg, whole cloves and pinch of salt to a simmer over medium heat. Do not boil. After the mixture comes to a simmer, turn off the heat. Strain some of the cream mixture through a fine-mesh sieve into the egg yolks and whisk.

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2. In a bowl, combine the sugar, anise, vanilla, cinnamon, water, and 2 tbsp. of maple syrup. Mix until the sugar has fully dissolved. The mixture should have the texture and appearance of chocolate milk. 3. Add 6 egg yolks, mix thoroughly, and chill. 4. In a large sauce pan, combine the milk, cream, and bourbon. Bring to a medium heat.