BUTTERSCOTCH SCOTCH EGGNOG
In this recipe, the smoky Scotch makes the eggnog more complex and gives it a savory taste, which goes nicely with the caramelized flavor of the brown sugar. If you're wary of using raw eggs, here's a version with a cooked custard base.
Provided by Melissa Clark
Categories quick, cocktails
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.)
- In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.
- When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 21 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 196 milligrams, Sugar 19 grams, TransFat 0 grams
COOKED BUTTERSCOTCH SCOTCH EGGNOG
Provided by Melissa Clark
Categories brunch, lunch
Time 15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the milk to a slow boil in a medium saucepan over medium-low heat. While waiting for the milk to heat, in a large bowl, whisk the yolks and brown sugar until thick. When milk has reached a low boil, turn off the heat, and whisking constantly, slowly pour the milk into the yolks mixture until fully incorporated. Whisk in the salt.
- Return the mixture to the pot and turn up the heat to medium. Cook, stirring constantly, with a spatula or wooden spoon, scraping the bottom and sides of the pot, until the mixture is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and allow to cool. Chill eggnog for at least an hour and up to 2 days.
- Just before serving, whip the cream until soft peaks form and fold it into the custard. Add the whiskey, brandy and vanilla. Garnish with nutmeg and serve.
BUTTERSCOTCH SCOTCH EGGNOG
Steps:
- 1. In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.) 2. In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form. 3. When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately. Yield: 12 servings.
BUTTERSCOTCH EGGNOG
I'm not a big fan of the "traditional egg nog" But when I had this butterscotch version it soon became a favorite and must have during the holidays. I searched Zaar and didn't see anything like this recipe. If you like Butterscotch Schnapps try this, you'll be thanking me ;) Serve to your guests and accept their compliments graciously!
Provided by Vseward Chef-V
Categories Beverages
Time 17m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Separate eggs at room temperature by placing yolk in one bowl and egg whites in another; be careful, one speck of yolk in the white can ruin the whole recipe. Beat yolks until creamed with about half of the sugar. Add remaining sugar. Continue to beat until it looks like the color of butter (about 10 min) Chill in refrigerator. Beat cream until it forms stiff peaks, and refrigerate.Beat Egg Whites until it forms stiff peaks.
- Nog Assembly:.
- About 30 minutes before serving, add in the following order:.
- Add milk to chilled yolk mixture. Add vanilla extract and butterscotch schnapps and stir.
- Gently fold the egg white mixture into the yolk mixture.
- Gently fold the fluffy cream into the mixture.
- Serve in a punch bowl with a sprinkle of fresh grated nutmeg (or ground nutmeg).
- If your quest would like a stronger nog, can individually add a splash of Brandy, Jack Daniels or your favorite whiskey. (My sister and brother-in-law do. Say it's "real good".
BUTTERSCOTCH EGGNOG
Make and share this Butterscotch Eggnog recipe from Food.com.
Provided by GingerlyJ
Categories < 30 Mins
Time 20m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- heat the milk to a slow boil in a medium saucepan.
- in a large bowl, whisk the yolks and brown sugar until thick.
- whisking constantly, pour the milk into the egg mixture.
- whisk in the salt.
- return the mixture to the pot over medium heat.
- cook, stirring, constantly until thick enough to coat the back of teh spoon.
- strain into a bowl and cool to lukewarm before adding vanilla.
- beat the cream until soft peaks form and fold into custard.
- add brandy and bourbon.
- garnish with nutmeg.
Nutrition Facts : Calories 190.2, Fat 9.4, SaturatedFat 5.1, Cholesterol 135.6, Sodium 76.4, Carbohydrate 16.6, Sugar 12.1, Protein 4.5
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