Recipe: Vanilla Bourbon EggNog

Did you ever wish you could liquify an omelette with some cream and spices while it also numbs your senses with an ungodly amount of liquor? Well you are in luck. I have an Eggnog recipe that is easy to make, really flavourful and will make the holidays quite a bit more cheery*. I love the combination of Vanilla and Bourbon and with the sweetness of the eggnog and the creamy frothy texture this is a winner. From Braised Blue to my readers, thank you so much for your readership, kind words, and purchases of my book and ebook. Happy Holidays and enjoy!

Ingredients:(Make 10-12 servings)

8 Eggs (separated and brought to room temp)

1/4 cup Maple Syrup

1/4 cup Granulated Sugar

2 cups Heavy Cream

2 cups Whole Milk

2 cups Bourbon (Makers Mark)

2 tbs Vanilla Extract

2 tbs all spice

1 tbs Cinnamon

Nutmeg (grated)

1 ts salt

 

Directions:

In a mixing bowl add your egg yolks, maple syrup, salt, whisk those together for a couple minutes until the mixture is brown and uniform. Then whisk in your milk and cream and once that becomes uniform add your bourbon and vanilla, cinnamon and all spice. Keep whipping this until the mixture begins to thicken. In a second bowl you want to put your egg whites and with an electric mixer you want to mix the whites for about 2 minutes or until they become foamy in a uniform way. Then add your granulated sugar and mix for another minute or two so that the egg whites become glossy and silky. You can pour the egg yolk/cream/milk/bourbon/vanilla mixture into a punch bowl. When serving in a cup first spoon some of your egg white mixture into the cup first, then ladle your eggnog in over the egg white mixture. Then top with a nice grating of nutmeg. Enjoy and spread the holiday cheer.

*Cheeriness is the step before horribly violent black out drunk right?