Categories: Smoothies & Drinks
1. Bourbon Eggnog
This creamy and smooth Bourbon Eggnog is made in the blender in less than 5 minutes! It's the perfect drink for the holidays!
|4 whole large eggs (or 1 cup pasteurized egg product)|
|3/4 cup granulated sugar|
|4 cups whole milk|
|1 1/2 teaspoons vanilla extract|
|1/4 cup bourbon (optional)|
|Grated nutmeg, for serving|
|Whipped cream, for serving (optional)|
|1. Place the eggs in the blender and blend on high speed for about a minute.|
|2. Add the sugar and blend again, about 30 seconds.|
|3. Add the milk, vanilla, and bourbon, and blend on medium speed a final time, until well combined.|
|4. Transfer the drink to an airtight container and store in the fridge. The drink should chill for at least an hour, but will taste better if chilled overnight. Eggnog should keep for 5-6 days in the fridge.|
|5. To serve, top with whipped cream and freshly grated nutmeg. If you prefer a frothier drink, blend the mixture on high speed for 1 minute before serving.|
40 grams carbohydrates
11 grams protein
4.5 grams saturated fat
127 milligrams sodium
0 grams fiber
39 grams sugar
2. Bourbon Eggnog
Spiked Eggnog with Bourbon Whiskey and garnished with cinnamon and nutmeg.
|5 oz. store-bought eggnog|
|1 oz. bourbon|
|1 pinch ground cinnamon|
|1 pinch ground nutmeg|
|1. In a chilled glass add eggnog and bourbon then stir.|
|2. Sprinkle the top with ground cinnamon and nutmeg. Serve.|
13 grams carbohydrates
7 grams protein
3. Maker's Mark® Eggnog
Combine Maker's Mark® Bourbon with milk, cream, eggs and sugar to create an elegant eggnog that is perfect for enjoying holidays with all your loved ones. This batch of holiday cheer is sure to impress your group of friends and family at your next party.
|1 liter Maker's Mark® Bourbon|
|1 quart Milk|
|1 quart Heavy Cream|
|2 dozen Eggs|
|1 1/2 cups Sugar|
|1. Separate egg whites from yolks. Beat yolks until creamy, and then whip sugar into creamed yolks. Whip Maker’s Mark® Bourbon, cream and milk into the yolk mixture until combined. Separately, beat egg whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Fold beaten egg whites into bourbon mixture and add nutmeg to taste. Garnish each cup with nutmeg. Makes approximately 23 servings.|
4. Maker's Mark Bourbon Eggnog Recipe
The Best Maker's Mark Bourbon Eggnog Recipe From CrystalMixer
|1 liter Maker's Mark® bourbon whiskey|
|1 quart milk|
|1 quart heavy cream|
|1 1/2 cups sugar|
|1. Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and Maker's Mark together, add whites. Beat cream. Add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg. Makes 2 1/2 gallons.|
|2. Finally, just enjoy your drink!|
Snowy white, with a dusting of fresh nutmeg and just the right splash of booze, our homemade eggnog recipe is here to give your holidays a seriously delicious glow-up.
|2/3 cup (85 grams) sugar|
|1 1/2 cups heavy cream|
|2 cups whole milk|
|1 cup (8 oz) bourbon (We used Maker's Mark, but any bourbon works)|
|1/2 cup aged rum (we used Rhum Barbancourt 4 yr. but any aged rum works)|
|¼ tsp fresh nutmeg, plus more for garnish|
|1. Crack the eggs into a large mixing bowl|
|2. Pour in the sugar and use an immersion blender to blend the eggs and sugar for about 1 min, until well combined and sugar is mostly dissolved|
|3. You may need to hold the bowl at an angle for this step for best results, depending on the depth of your mixing bowl|
|4. Alternatively, you can do this whole process in a blender (see note) instead of a mixing bowl and immersion blender|
|5. With the immersion blender (or blender) running, slowly pour in the heavy cream and blend for 2-3 minutes, until a frothy layer has formed.Pour in the milk, bourbon, aged rum and nutmeg|
|6. Blend again for about a minute or two until the eggnog is frothy and well mixed.Pour the eggnog into a large, sealable container and store it in the fridge until it gets chilled through—overnight is best, but give it at least an hour|
|7. The eggnog will separate as it chills so before serving, use a rubber spatula to fold in the frothy top until it’s well mixed|
|8. Serve topped with a generous dusting of freshly grated nutmeg. Note: Eggnog will keep well in the fridge for up to one week. Note: if you choose to make this in a blender and you have a high-powered blender (such as a Vitamix) cut the blending times down by half, as high-powered blenders can sometimes introduce heat as they blend and we don't want that here|
|9. We like the immersion blender because it's easy to clean and isn't overly powerful|
26 grams carbohydrates
9 grams protein
16 grams saturated fat
91 milligrams sodium
0 grams fiber
26 grams sugar
6. Maker`s Mark Bourbon Eggnog
|1 Liter(s) Bourbon Whiskey|
|1 quart Milk|
|1 Quart(s) Cream|
|1.5 Cup(s) Sugar|
|1. Separate Dairy - Egg and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks. adding.5 cup additional sugar. if desired. Beat yolks and Maker`s Mark together. add whites. Beat cream. Add cream and milk to mixture. Add n|
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