BUTTERSCOTCH SCOTCH EGGNOG
In this recipe, the smoky Scotch makes the eggnog more complex and gives it a savory taste, which goes nicely with the caramelized flavor of the brown sugar. If you're wary of using raw eggs, here's a version with a cooked custard base.
Provided by Melissa Clark
Categories quick, cocktails
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.)
- In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.
- When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 21 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 196 milligrams, Sugar 19 grams, TransFat 0 grams
COOKED BUTTERSCOTCH SCOTCH EGGNOG
Provided by Melissa Clark
Categories brunch, lunch
Time 15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the milk to a slow boil in a medium saucepan over medium-low heat. While waiting for the milk to heat, in a large bowl, whisk the yolks and brown sugar until thick. When milk has reached a low boil, turn off the heat, and whisking constantly, slowly pour the milk into the yolks mixture until fully incorporated. Whisk in the salt.
- Return the mixture to the pot and turn up the heat to medium. Cook, stirring constantly, with a spatula or wooden spoon, scraping the bottom and sides of the pot, until the mixture is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and allow to cool. Chill eggnog for at least an hour and up to 2 days.
- Just before serving, whip the cream until soft peaks form and fold it into the custard. Add the whiskey, brandy and vanilla. Garnish with nutmeg and serve.
BUTTERSCOTCH EGGNOG
I'm not a big fan of the "traditional egg nog" But when I had this butterscotch version it soon became a favorite and must have during the holidays. I searched Zaar and didn't see anything like this recipe. If you like Butterscotch Schnapps try this, you'll be thanking me ;) Serve to your guests and accept their compliments graciously!
Provided by Vseward Chef-V
Categories Beverages
Time 17m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Separate eggs at room temperature by placing yolk in one bowl and egg whites in another; be careful, one speck of yolk in the white can ruin the whole recipe. Beat yolks until creamed with about half of the sugar. Add remaining sugar. Continue to beat until it looks like the color of butter (about 10 min) Chill in refrigerator. Beat cream until it forms stiff peaks, and refrigerate.Beat Egg Whites until it forms stiff peaks.
- Nog Assembly:.
- About 30 minutes before serving, add in the following order:.
- Add milk to chilled yolk mixture. Add vanilla extract and butterscotch schnapps and stir.
- Gently fold the egg white mixture into the yolk mixture.
- Gently fold the fluffy cream into the mixture.
- Serve in a punch bowl with a sprinkle of fresh grated nutmeg (or ground nutmeg).
- If your quest would like a stronger nog, can individually add a splash of Brandy, Jack Daniels or your favorite whiskey. (My sister and brother-in-law do. Say it's "real good".
BUTTERSCOTCH EGGNOG RECIPE
The smokiness of Scotch pairs nicely with light brown sugar in this eggnog variation.
Provided by J. Kenji López-Alt
Categories Whiskey
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- 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 sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
- Add egg yolks and remaining sugar 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, Scotch, and vanilla and mix on low speed to combine.
- 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 grated nutmeg.
BUTTERSCOTCH SCOTCH EGGNOG
Steps:
- 1. In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.) 2. In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form. 3. When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately. Yield: 12 servings.
BUTTERSCOTCH EGGNOG STARS
These yellow star-shaped cookies with a "stained-glass" center are almost too pretty to eat! But they have a rich eggnog flavor that is irresistible. Although they take a little time and patience to prepare, they're worth every minute! -Cheryl Hemmer, Swansea, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and eggnog. Combine the flour, baking powder, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half., On a lightly floured surface, roll out 1 portion at a time to 1/4-in. thickness. Cut with a floured 3-1/2-in. star cutter. Cut out centers with a 1-1/2-in. star cutter. Line baking sheets with foil; grease foil., Place large star cutouts on prepared baking sheets. Sprinkle 1 teaspoon candy in open center of each. Repeat with remaining dough, rerolling small cutouts if desired. , Bake at 375° for 6-8 minutes or until edges are golden brown. Cool on baking sheets for 5 minutes. Carefully slide foil and cookies from baking sheets onto wire racks to cool., If icing is desired, beat confectioners' sugar, rum extract and enough eggnog to reach drizzling consistency. Drizzle over cooled cookies; sprinkle with colored sugar. Let stand until hardened.
Nutrition Facts : Calories 91 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 67mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH EGGNOG STARS
from taste of home, star shaped cookies with a beautiful center... they have a rich eggnog flavor, YUM!
Provided by Courtly
Categories Dessert
Time 28m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream together butter and sugar. Add egg and eggnog. Combine flour, baking powder, salt and nutmeg; gradually add to creamed mixture. Divide into three portions and chill overnight.
- On a lightly floured surface, roll out oneportion at a time to 1/4 inch thickness.
- Cut with a floured 3 1/2 inch star cutter.
- Cut out centers with a 1 1/2 inch star cutter.
- Line baking sheets with foil; grease foil.
- Place large star cutouts on prepared baking sheets.
- Sprinkle 1 tsp candy in center of each.
- Repeat with remaining dough; reroll small cutouts if desired.
- Bake at 375 for 6-8 minutes or until edges are golden.
- Cool on baking sheets for 5 minutes.
- Carefully slide foil and cookies from baking sheets onto wire racks to cool.
- For icing, beat confectioners' sugar, rum extract and enough eggnog to achieve drizzling consistency.
- Drizzle over cooled cookies if desired. Sprinkle with colored sugar if desired.
- Let stand until hardened.
Nutrition Facts : Calories 101, Fat 3.8, SaturatedFat 2.3, Cholesterol 16, Sodium 51, Carbohydrate 16.1, Fiber 0.2, Sugar 10.6, Protein 1
SCHRAFFT'S BUTTERSCOTCH COOKIES
This recipe for delicious butterscotch cookies is courtesy of Judith Jones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
- In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
- Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
- Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
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