Ingredients for Butterscotch Eggnog
- Eggs
- Granulated Sugar
- Milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup butterscotch schnapps (optional)
- Fresh Nutmeg
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How to Make Butterscotch Eggnog
- In a large bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thick.
- Gradually whisk in the heavy cream until smooth.
- Stir in the butterscotch schnapps (if using), and butterscotch syrup.
- In a separate bowl, lightly beat the egg whites until soft peaks form.
- Gently fold the egg whites into the cream mixture until just combined.
- Add a pinch of nutmeg and cinnamon (optional).
- Refrigerate for at least 2 hours to allow the flavors to meld. (Overnight is even better!)
- Before serving, gently stir and pour into glasses filled with ice. Garnish with a sprinkle of nutmeg or a butterscotch candy, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
122g
Fat
75g
Carbs
12g
