12/1/2015

RECIPES

MapleBourbonEggnog|SeriousEats

COCKTAILS

Maple Bourbon Eggnog

J. KENJI LPEZ-ALT
YIELD: makes about 2 quarts, serving 12 to 16

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

For more eggnog variations, check out this post. (http://drinks.seriouseats.com/2011/12/upgrade-your-eggnog-12-eggnogvariations-ginger-pumpkin-coconut-butterscotch-homemade-eggnog.html)

SPECIAL EQUIPMENT:

stand mixer, hand blender with whisk attachment, or handheld electric mixer
INGREDIENTS

8 eggs, separated
2/3 cup maple syrup
3 cups whole milk
2 cups heavy cream
2 cups bourbon
16 strips crisply cooked bacon

DIRECTIONS

1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30

seconds. Increase speed to medium-high and, watching carefully, beat until they are about
the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer
running, add half of maple syrup and beat until incorporated, about 30 seconds. Transfer
whites to a large bowl. Do not wash bowl.
2. Add egg yolks and remaining syrup to now-empty stand mixer bowl and beat at medium-

high speed until pale yellow and ribbony, shutting off machine and scraping down sides
with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and
mix on low speed to combine.
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk

mixture until completely incorporated. Serve by ladling into goblets and garnishing with a
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12/1/2015

MapleBourbonEggnog|SeriousEats

bacon strip.
Dec 8, 2011 11:48AM

http://www.seriouseats.com/recipes/2011/12/maplebourboneggnogrecipe.html

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