Butterscotch Eggnog
Indulge in the rich, velvety decadence of homemade Butterscotch Eggnog, a festive twist on the holiday classic that’s sure to wow your guests. This luxurious recipe combines creamy whole milk, heavy cream, and dark brown sugar to create the deep, caramelized essence of butterscotch, enhanced with a touch of unsalted butter for extra depth. Six golden egg yolks lend the eggnog a luscious, custard-like consistency, while a splash of vanilla and a pinch of salt round out the flavors. For adults, add a generous pour of rum or bourbon to elevate this holiday treat further. Gently cooked to perfection, then chilled and elegantly garnished with a sprinkle of nutmeg, this crowd-pleaser is perfect for holiday gatherings or cozy winter nights. Whether served as a party centerpiece or sipped by the fire, Butterscotch Eggnog promises to be your new seasonal favorite.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Dark brown sugar
- 2 tablespoons Unsalted butter
- 6 large Egg yolks
- 2 teaspoons Vanilla extract
- 0.5 cup Rum or bourbon (optional)
- 0.25 teaspoons Ground nutmeg (for garnish)
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and dark brown sugar over medium heat. Stir frequently until the sugar dissolves completely and the mixture is hot but not boiling, about 5-7 minutes.
Add the unsalted butter to the saucepan and stir until fully melted and incorporated. Set the mixture aside to cool slightly for 2-3 minutes.
In a separate medium bowl, whisk the egg yolks until they become slightly thick and pale in color, about 1-2 minutes.
Gradually ladle about 1/4 cup of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Repeat the process with another 1/4 cup of milk mixture.
Slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture while whisking continuously to prevent curdling.
Return the saucepan to medium heat and cook the eggnog, stirring constantly with a wooden spoon, until it thickens slightly and reaches 160°F (70°C) on a candy thermometer, about 3-5 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract, optional rum or bourbon, and a pinch of salt. Mix well to combine.
Strain the eggnog through a fine-mesh sieve into a large pitcher or bowl to remove any cooked egg bits. Cover and chill in the refrigerator for at least 2 hours or until fully cold.
Serve the chilled butterscotch eggnog in glasses, garnished with a sprinkle of ground nutmeg on top. Enjoy!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 36.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 143 mg | 11% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
