Spice up the Holidays: Eggnog With Nutmeg Bourbon

Spice up the Holidays: Eggnog With Nutmeg Bourbon
November 12, 2018Food + Drink0 Comments Natalka Burian


A Woman’s Drink is the ultimate cocktail book for ladies. Featuring 50 mixed drinks—including classics like Cosmos and Negronis, as well as new spins like Elderflower Bellinis—the cocktails in this book are strong, spirited, and bold, just like the women who drink them.

A Woman's Drink

Natalka Burian, author and co-owner of the Brooklyn bars Elsa and Ramona, shares this gorgeous recipe for Eggnog with Nutmeg Bourbon—perfect for holiday gatherings and parties!

Eggnog with Nutmeg Bourbon

When holiday season is upon you, instead of mixing drinks for each of your guests, simplify your entertaining life with this stunning winter punch. It’s nothing like the saccharine-sweet, store-bought eggnog you may have been subjected to in the past. All of the fresh ingredients are organic, and instead of using rum, we use bourbon. Your dad won’t even know what hit him.

Just give yourself plenty of time to prepare the eggnog. You’ll need to infuse the bourbon overnight, and allow a few hours the day of your holiday to chill before serving.

Serves 10-12

  • 3 whole nutmegs
  • 1 1/2 to 2 cups [360 to 480 ml] bourbon
  • 8 organic eggs (pasteurized are okay if family members don’t consume raw eggs)
  • 2/3 cup plus 1 tbsp [145 g] organic cane sugar
  • 4 cups [960 ml] organic whole cream-line milk
  • 2 cups [480 ml] organic heavy cream
  1. The night before you plan to serve this, crack open the nutmegs with a mallet or heavy book, and put in a clean, 1-pt [480-ml] mason jar. Pour in the bourbon, cover, and refrigerate overnight, for at least six hours.
  2. Strain the bourbon and set aside. Separate the eggs into two large mixing bowls. To the yolks, add 2/3 cup [130 g] of the sugar, the milk, and cream. Whisk for 1 or 2 minutes, until uniformly combined, and add 1 1/2 cups [360 ml] of the bourbon. (Keep the extra bourbon on call in case a couple of your guests want to strengthen their drinks.) Put the bowl in the fridge.
  3. Using a clean whisk or an electric hand mixer, whip the egg whites until soft peaks form. Slowly add the remaining sugar as you go. Take out your punch bowl. Carefully pour in the chilled yolk mixture first, and then slowly but thoroughly, fold in the whites. Refrigerate the whole shebang until completely chilled, about 2 to 3 hours. You’ll know it’s ready when you see a snowy layer of meringue floating on the top.
  4. Using a ladle, serve in punch glasses or mugs, pouring an equal amount of the custard and meringue into each serving.

ELEVATION NOTE: To spice this up, slice 2 to 3 dried chipotle peppers and add to your nutmeg-infused bourbon.


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