Coffee-Infused Bourbon Eggnog

Recipe by: Jerry James Stone | Written December 10, 2015

What are the holidays without eggnog? Nothing, not a goddamn thing. I simply don’t do Christmas without my nog. Remember that. If you invite me to your holiday party and there’s none to be found… I will cut you. Cut you dead. And you have no excuse because I’m giving you a delicious recipe. Not only is it made with Maker’s 46 but it also has coffee in it. What else do you need… a freakin pony?

I received the Maker’s 46 featured in this recipe for inclusion of the #GetCozyCocktail campaign on Instagram. No payment was included.

Ingredients

6 eggs
½ cup white sugar
¼ cup brown sugar
1 quart cream
2 cups milk
3 cups Maker’s 46
2 cups whole coffee beans
Fresh nutmeg

Total Time:

24 hours, 10 minutes

PREP
10 minutes
INACTIVE
24 hours
COOK
Servings:
12 servings 
Recipe Type:
 
Diet:
Vegetarian
  1. The first part of this recipe requires a bit of planning. You're going to need 3 cups of Maker's 46, 2 cups of coffee, and a clean mason jar large enough to hold both. Add the bourbon and whole coffee beans to the jar, seal it, and store it in a cool place. The infusion will be ready in a day but you can let it sit for up to three days. Just remember to shake it periodically.

     
  2. When the bourbon is finished infusing, strain out the coffee, reserving the booze, of course.

    NOTE: FACT: Sure, eggnog is as cozy as a damn Snuggie but don't let this holiday staple fool ya. In 1826, this tasty beverage, along with lots of whiskey, led to a full blown riot at West Point, where 70 cadets were implicated and 20 of them court martialed. It is aptly named the eggnog riot. Yes, eggnog is that good.
     
  3. Crack the 6 eggs into a large mixing bowl and whisk them until well beaten. Add in the white sugar and using a hand beater, beat the sugar and egg mixture until it's a pale yellow. You can also do this by hand with a whisk, that is, if you're a masochist. And if you are... call me.

     
  4. In a separate bowl, beat the quart of cream until it thickens. No stiff peaks. You aren't making whipped cream here. But this is where the egg nog gets its heft. Also, why does "stiff peaks" always sound dirty?

     
  5. Using one more bowl (I hope you have a dishwasher), whisk together the 2 cups milk and 1/4 cup brown sugar until the sugar is fully dissolved.

     
  6. Combine all ingredients in a large punch bowl, mixing just enough to combine.

     
  7. Serve with freshly grated eggnog.

     
  8. Enjoy!

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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