Salted Butterscotch Bourbon Eggnog

• Refrigerated

  • 6 Eggs

• Condiments

  • 1/3 cup Bourbon butterscotch sauce, Salted

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 cups Whipping cream
  • 4 cups Whole milk

• Beer, Wine & Liquor

  • 3 oz Amaretto
  • 9 oz Bourbon

Found on gastronomblog.com

Ingredients

• Makes 12 servings
• 6 eggs, separated into yolks and whites
• 1/3 cup Salted Bourbon Butterscotch Sauce
• 1/2 tsp salt
• 4 cups whole milk
• 2 cups whipping cream
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tsp vanilla extract
• 1/4 cup sugar
• 9 oz bourbon
• 3 oz amaretto

Directions

• Whisk egg yolks, butterscotch sauce, and salt until smooth.
• Add milk, whipping cream, nutmeg, cinnamon, cloves and vanilla. Whisk until smooth.
• In bowl with standing mixer, or with a hand mixer, whip egg whites with 1/4 cup sugar until soft peaks form, around 8-10 minutes. Fold whites into cream mixture until smooth.
• Chill until cold, serve in a punch bowl with bourbon and amaretto, or individual glasses with .75 oz bourbon, and 1/4 oz amaretto for each. Top with more grated nutmeg. Cheers!