Butterscotch Eggnog Recipes

BUTTERSCOTCH SCOTCH EGGNOG

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.

COOKED BUTTERSCOTCH SCOTCH EGGNOG

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 STARS

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.

RASPBERRY & BUTTERSCOTCH EGGNOG

Steps:

• Process raspberries in a food processor until smooth.
• Place milk, cream, eggs, sweetened condensed milk and schnapps into a blender and blend until smooth. Add raspberries and blend to combine. Strain to remove seed and refrigerate until ready to serve.
• To serve, pour eggnog into glasses and float a raspberry on top.

BUTTERSCOTCH EGGNOG

Steps:

• 1. Pour the schnapps into a cocktail glass. Add eggnog, sprinkle with nutmeg, and serve.