Free shipping on all orders 10/22 - 10/26!

Eggnog with Brown Butter Cognac

Eggnog with Brown Butter Cognac

Oh, eggnog, how we love thee. Your silky richness, luxurious texture, and aromatic spiciness bring us holiday cheer and puts a smile on our faces. You are perfection, and we couldn't think of any way for you to get any butter... err... BETTER! Now that you mention it, butter is better. Which is why we infused the cognac used in this recipe with decadent, delicious, caramely brown butter. You won't believe how impossibly yummy this eggnog is, and we fully support grating as much fresh nutmeg on top as your heart desires!

Ingredients

8 oz Brown Butter Cognac*
4 oz Pedro Ximenez Sherry
1.5 oz Luxardo maraschino liqueur
1 ½ cups almond milk
1 ¼ cups heavy cream
5 eggs
⅓ cup brown sugar
2 tsp. Spicewalla Nutmeg Powder

brown butter cognac
3 tbsp. Butter
Spicewalla Cinnamon Stick
1 cup of cognac (preferably Pierre Ferrand 1840)

Shop the Recipe

Preparation

to make the brown butter cognac:
1. On medium heat, melt butter in a small saucepan with the cinnamon stick. Stir constantly, taking care not to burn the butter.
2. Once butter has turned a gorgeous golden brown (3-5 minutes,) remove from heat and allow to cool completely.
3. Add the brown butter and cinnamon stick to a container with a lid and pour in cognac.
4. Allow to infuse at room temperature for at least 1 hour, giving it a good shake every once in a while.
5. Discard the cinnamon stick, and freeze cognac for 5-6 hours.
6. Remove from the freezer and strain the cognac (the butter will have solidified in a layer at the top.)

assembling the eggnog:
1. In a blender or stand mixer on low speed, beat eggs until smooth (you can also use a hand blender).
2. Slowly add nutmeg, and sugar until continue blending until sugar is dissolved.
3. Add sherry, cognac, almond milk and cream, then blend some more.
4. Refrigerate overnight and blend it before serving so it’s frothy again.
5. Garnish with freshly grated Spicewalla Nutmeg!

Shop the Recipe

Comments

Add a Comment

Please note, comments must be approved before they are published

left arrow Dulce de Leche Ginger Cookies Eggnog w/ Mezcal & Creme de Cacao left arrow