Butterscotch Scotch Eggnog

Name: Butterscotch Scotch Eggnog
Yield: 12 servings
Ingredients: 12 large eggs, separated; 1 cup dark brown sugar; 2 teaspoons pure vanilla extract; 1/2 teaspoon kosher salt, plus pinch; 2 cups whole milk; 1 cup smoky Scotch whisky; 1/2 cup brandy; 2 cups heavy cream; 4 tablespoons granulated sugar; Grated nutmeg

By Melissa Clark

Rating: 5(108)
Comments: Read comments

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.

Featured in: Familiar Eggnog Made New

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Ingredients

Yield:12 servings

12large eggs, separated
1cup dark brown sugar
2teaspoons pure vanilla extract
½teaspoon kosher salt, plus pinch
2cups whole milk
1cup smoky Scotch whisky
½cup brandy
2cups heavy cream
4tablespoons granulated sugar
Grated nutmeg

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine the yolks, brown sugar, vanilla and ½ 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.)
Step 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.
Step 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.

Ratings

5 out of 5

108 user ratings

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Comments

Greg5 years ago

I made this over the holidays and it was fantastic. Everyone who tried it said it was the best nog they’ve ever had and it tastes exactly like butterscotch. I only had light brown sugar so I added some blackstrap molasses, and I whipped all of the heavy cream which made it too fluffy. The second time I made it I very lightly whipped the cream and that made for a much more familiar egg nog texture. I highly recommend this to any nog lovers out there!

Johan Kerver3 years ago

Great eggnog, beautiful taste.

Liz5 months ago

This was amazing! There were only four of us, so there were leftovers. We had the leftovers the next day and they were even better. In the first round, there was a lot of fluff, which no one minded because it was delicious. In the second round, it was a traditional silky eggnog texture at the bottom, with a foamy layer of about 1 inch. Fantastic! Next year, I’ll make it the night before and let it sit in the fridge. It was just incredible! New holiday tradition!

Karyn in Berkeley6 months ago

I have been making Amanda Hesser’s eggnog for years.. gave this one a try. 1/2 of recipe and almost all gone with 4 people. Just fantastic!

Too Foamy6 months ago

Everything seemed to be going well until I added the whipped egg whites. It ended up with a really foamy texture, not very drinkable. Next time I would skip the egg whites and just use heavy cream

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