Evan Williams Eggnog Recipe
The Evan Williams Eggnog Recipe is prepared using bourbon, cream, and spices during the festivity. One of your favorite holidays cooked at home!
Equipment
- A large mixing bowl
- A medium saucepan
- A hand whisk or electric mixer
- A ladle (for serving)
- A fine mesh strainer (if you want it extra smooth)
- A big festive glass pitcher or punch bowl
- Glass mugs or coupe glasses
Ingredients
- 6 large eggs room temperature
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg plus more for garnish
- ½ teaspoon vanilla extract
- 1 cup Evan Williams Bourbon
- ¼ cup dark rum optional
- ¼ cup brandy optional
Instructions
- Whisk the eggs in a large bowl till it is pale and frothy. The sugar should be added gradually and cooled with a whisk.
- Heat the milk in a saucepan with cinnamon and nutmeg. No boiling it, you only need it hot enough to bring out the aroma of the spices.
- Gradually add a small amount of the warm milk to the egg mixture and mix continuously to prevent scrambling of the eggs. After tempering, place the egg mixture back into the saucepan with the rest of the milk.
- Cook over low heat and stir constantly till the mixture is sticky on the back of a spoon. This will leave your eggnog smooth.
- Take out of the heat, strain through as fine a mesh as you want, and allow to cool somewhat.
- Blend in the heavy cream, vanilla, bourbon, rum, and brandy. Sip it--would you like it more zesty? Pour in some more Evan Williams.
- Store and refrigerate at least 2 hours prior to serving. Ladle into mugs when prepared and sprinkle with nutmeg, and begin to experience the glow of the holidays.