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Butterscotch Scotch Eggnog

5.0(114)

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.

by Melissa Clark

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Quick, Cocktails

Servings

12 servings

Total time

—

Calories / serving

362 kcal

Ingredients (10)

serves

12 large eggs, separatedegg
1 cup dark brown sugardark-brown-sugar
2 teaspoons pure vanilla extractvanilla
1/2 teaspoon kosher salt, plus pinchsalt
2 cups whole milkmilk
1 cup smoky Scotch whiskywhisky
1/2 cup brandybrandy
2 cups heavy creamheavy-cream
4 tablespoons granulated sugarsugar
Grated nutmegnutmeg

Instructions (3 steps)

01In 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.)
02In 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.
03When 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.

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