1/3 c. sugar
1 tsp. anise abstract
1-2 tsp. vanilla
2 tsp. ground cinnamon
2 1/2 tbsp. natural maple syrup
3 tbsp. water
1 tbsp. orange zest
3 c. whole milk
2 c. heavy cream
At least 1/2 c. bourbon
1/4 c. amaretto (optional, but strongly encouraged)
Cinnamon sticks or other seasonal garnish
1. Separate 6 egg yolks from their whites. Save both in separate containers, and place them in the fridge.
2. In a bowl, combine the sugar, anise, vanilla, cinnamon, water, and 2 tbsp. of maple syrup. Mix until the sugar has fully dissolved. The mixture should have the texture and appearance of chocolate milk.
3. Add 6 egg yolks, mix thoroughly, and chill.
4. In a large sauce pan, combine the milk, cream, and bourbon. Bring to a medium heat. Add the orange zest and bring to a boil. Stir frequently to prevent overfrothing.
5. Once the liquid has been brought to a boil, remove from heat. In a bowl, slowly combine the milk mixture and the sugar/egg mixture, stirring well. Add further alcohol to taste: 2 parts bourbon to 1 part amaretto.
6. Just before serving, mix the 6 egg whites with 1/2 tbsp. maple syrup until well blended and frothing. Slowly mix this into the rest of the eggnog.
7. Serve in cups, and garnish with cinnamon sticks or another seasonal spice.
Not a fan of sweet and frothy? Try whipping up a batch of our Old Fashioned Punch.
Copywriter, cold brew advocate, purveyor of handcrafted birthday haikus since 2009.