Brown Butter Caramel Eggnog
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Brown
If you’ve never tasted eggnog or have only had the store-bought version, you may wonder about the taste. Eggnog is a very thick, creamy drink. It can be likened to tasting the way velvet feels: smooth, soft, and warm. Whether you serve the drink hot or cold, this holiday special drink is ‘cozy’ in a cup with spices such as nutmeg, cinnamon, brown
Another cozy winter drink that I love is Gingerbread Latte. Be sure to try it too!
What is eggnog?
Eggnog is a traditional holiday drink originating in the United Kingdom around the 13th century. Later, it arrived in the Americas, where farming was in abundance. Then, it traveled south to Mexico, where coconut milk was added to the sister drink coquito.
How to make Brown Butter Caramel Eggnog
The basic eggnog ingredients are eggs, a milk base (can be heavy cream, whole milk, and even coconut milk), a sweetener, holiday spices, flavorings (such as extracts or simple syrups), and alcohol if you like it spiked.
Raw egg in eggnog
Traditionally, eggnog is made with egg yolks and egg whites, separated during mixing. Many older recipes call for the egg whites to be whipped and folded at the end. The egg yolks in this recipe are tempered, meaning they’re cooked without being accidentally scrambled in the process. Then, the egg whites are made into a beautiful marshmallow meringue for a topping that will not sink into the drink.
Does eggnog contain alcohol?
It certainly can! This would be considered spiked and is a holiday tradition among many families. However, you can easily make your eggnog without alcohol as a whole and then allow your guests to add alcohol to their cups or have a separate serving pitcher specifically for the adults.
What alcohol do you add to eggnog?
If you’re going to drink it spiked, you can add any combination of the alcohols below. Start with 1 cup of alcohol per full batch of this non-alcoholic recipe and increase as desired.
- Dark Rum – a traditional favorite!
- Brandy – Cognac specifically
- Bourbon
Do you drink eggnog hot or cold and how to serve it?
Eggnog can be served hot or cold. It all depends on how you like it. For holiday parties, you can serve finished eggnog in a slow cooker to keep warm for hours or in a punch bowl surrounded by ice (or drink dispenser) to keep cool.
If you’re a National Lampoon’s Christmas Vacation fan like I am, then you need to serve eggnog in these classic cups
How to make Brown Butter Caramel Eggnog
Homemade Bourbon Caramel Sauce
Caramel can be purchased at your local grocer, but making it is just as easy. Add 1 cup of sugar to your saucepan over medium-low heat. Let the bubbles start to form and the sugar starts to melt and brown. Stir with a whisk to keep from burning. Once all of the sugar has turned into a dark brown color, add the 6 Tablespoons of
Brown Butter Eggnog
Start by separating the eggs into two bowls, one with egg yolks and one with egg whites. Set the egg whites aside. Add your sugar to the bowl of egg yolks and whisk until combined. It will look just like bright yellow sugar for the most part.
In your cast iron saucepan on the stovetop, over medium heat, add the half cup of
Slowly add the heavy cream and milk to the brown
Remove from the stovetop and slowly pour the milk mixture into the egg and sugar mixture, whisking vigorously to prevent scrambling the eggs. You can do this in three pours if needed, the first one is the most crucial. Once you have incorporated all of the milk into your eggs and sugar, add the vanilla extract and spices. Place back on the stovetop over low heat and stir occasionally until you are ready to serve, or place in a glass punch bowl in the refrigerator to chill.
Homemade Marshmallow Meringue
Grab a large bowl and add the reserved egg whites from your eggnog recipe. Add 1 teaspoon cream of tartar and mix on high with a handheld electric mixer until very frothy. Add two cups of powdered sugar to the mix and continue to beat on high for about 10 minutes. The mixture will be light, fluffy, shiny, and form stiff peaks. Add dollops to your mug or glass of eggnog, brûlée with a kitchen torch, and sprinkle with cinnamon, shaved chocolate, or more caramel drizzle.
What to do with leftover Brown Butter Caramel Eggnog
If you have some leftover eggnog, try one of these delicious recipes to keep the Christmas Spirit alive!
What to serve with Brown Butter Caramel Eggnog
It’s a party, so go wild! But really, anything from Christmas breakfast to smothered pork chops, and Mac and Cheese. Eggnog is rich, delicious, and often heavy on the sweet. Use small cups for serving or savory dishes to balance out tastes.
Enjoy these related recipes.
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Ingredients
Caramel for rimming your cup
- 1 cup granulated sugar
- 6 tablespoons butter salted or unsalted
- ½ cup whole milk cream or bourbon
For the eggnog
- 4 large eggs yolks and whites seperated
- ⅓ cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups whole milk
- ½ cup butter browned
- 1 teaspoon cream of tartar
- 2 cups powdered sugar (aka confectioners) sifted then measured
Instructions
Caramel for rimming your cup
- Add 1 cup of sugar to your saucepan over medium-low heat. Let the bubbles start to form, and the sugar starts to melt and brown. Stir with a whisk to keep it from burning. Once all the sugar has turned dark brown, add the 6 Tablespoons of butter whisk, and allow to melt. Stir consistently. Once the butter is fully melted, cook for another 5 minutes. Pour in a half cup of milk, cream, or bourbon and stir. Bubbles will form plentiful. Allow to bubble without overflowing for 2 minutes. Stir and remove from heat. Pour into a small mason jar if available, and allow to cool before rimming your mugs.1 cup granulated sugar, 6 tablespoons butter, ½ cup whole milk
For the eggnog
- Separate four egg yolks. Place these in the saucepan. Add in a ⅓ cup sugar.4 large eggs, ⅓ cup granulated sugar
- Whisk until creamy. Now add one cup of heavy cream and two cups of whole milk. Whisk until the mixture reaches 175℉. Take it off the heat.1 cup heavy whipping cream, 2 cups whole milk
- In a separate cast iron saucepan on the stovetop, over medium heat, add the half cup of butter and melt, stirring occasionally. Once the butter is melted, allow to continue cooking until it turns golden brown. This will happen slowly and then all of a sudden. It will take about five minutes from the initial melt until turning golden brown. Be sure to keep stirring so it doesn't burn. Once your butter is nice and brown remove this from the heat.½ cup butter
- Slowly add the heavy cream and milk to the brown butter. Heat until the milk reaches 160F on an instant-read thermometer. This is the temperature at which eggs will cook, so when we add it to the egg and sugar mixture, we can rest assured knowing our egg yolks are cooked.
- Remove from the stovetop and slowly pour the milk mixture into the egg and sugar mixture, whisking vigorously to prevent scrambling the eggs. You can do this in three pours if needed. The first one is the most crucial. Once you have incorporated all the milk into your eggs and sugar, add the vanilla extract and spices. Place it back on the stovetop over low heat and stir occasionally until you are ready to serve, or place in a glass punch bowl in the refrigerator to chill.
- Whisk up your egg whites. When they're nice and foamy fold them into your milk mixture along with a bit of your brown butter mixture. Try to mainly get those crispy morsels.
- Grab a large bowl and add the reserved egg whites from your eggnog recipe. Add 1 teaspoon cream of tartar and mix on high with a handheld electric mixer until very frothy. Add two cups of powdered sugar to the mix and continue to beat on high for about 10 minutes. The mixture will be light, fluffy, shiny, and form stiff peaks. Add dollops to your mug or glass of eggnog, brûlée with a kitchen torch.1 teaspoon cream of tartar, 2 cups powdered sugar (aka confectioners)
- Optional: sprinkle with cinnamon, shaved chocolate, or more caramel drizzle.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
OMG! This looks and sounds fantastic. Certainly a recipe to add to my Christmas repertoire. I can taste it now!
Can’t wait to try this! It sounds so good.
I think this looks like a recipe to try on a cool day with a fire to keep me warm or Christmas morning to go along with the eggnog French toast casserole.