Bourbon Eggnog
December 30, 2019 • Beverages,
I’ve been trying to fall in love with bourbon ever since I spent a few days on the Kentucky Bourbon Trail in 2018. Don’t ask me why. Maybe it’s because it looks civilized to be slowly sipping a bourbon straight up in a dimly lit cocktail lounge. Maybe it’s because Number Four drinks bourbon and I love the smell of it. Or maybe I just want to fit in with the kids these days who all seem to be into some sort of special, limited edition bourbon.
We went on a distillery tour of Leopold Bros. here in Denver recently, and I didn’t hate their bourbon, which is something. So for Christmas gifting, I decided to try a nice homemade eggnog using bourbon instead of rum. Well, it’s a home run! I know Christmas is over, but wouldn’t it be nice to enjoy this on New Year’s Day while you lie around watching football or old movies? Cheers to 2020!
- 24 egg yolks
- 4 cups sugar
- 6 cups milk (skim or 1% because the cream is plenty rich)
- 6 cups heavy cream
- 2½ cups bourbon
- 1-2 teaspoons freshly grated nutmeg
- 1-2 teaspoons ground cinnamon
- Combine the egg yolks and sugar with two cups of the milk in the top of a double boiler. Whisk together and cook over simmering water until the mixture is smooth and has thickened slightly, about 15 minutes.
- Combine the cooked egg mixture with the remaining milk, cream, bourbon, nutmeg and cinnamon. Whisk until well combined and then pour into clean mason jars, cover, and refrigerate. Use within a few days for best results.