Brown Butter Caramel Eggnog
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Brown Butter Caramel Eggnog is homemade eggnog at its finest. Tasting like Cinnamon Rolls, Apple Pie, and everything good that makes up the holidays, and topped with homemade brûléed marshmallow meringue – this is the last eggnog recipe you’ll ever need. Enjoy this as an alcohol-free eggnog recipe or spiked for adults.
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If you’ve never tasted eggnog before, or have only had the store-bought version, you may be wondering about the taste. Eggnog is a very thick, creamy drink. It can be likened to taste the way velvet feels: smooth, soft, warm. Regardless of serving the drink hot or cold, this holiday special drink is warmth in a cup with spices such as nutmeg, cinnamon, brown butter, and caramel. Each recipe differs slightly in taste but the overall flavors will remain the same: creamy, slight hint of egg, warm holiday spices, and the alcohol if you choose to add any.
What is eggnog?
Eggnog is a traditional holiday drink that originated in the United Kingdom around the 13th century. Later it made its arrival to the Americas where farming was in abundance. Then it traveled south to Mexico where the addition of coconut milk created the sister drink coquito.
How to make eggnog
What is in eggnog?
The basic eggnog ingredients are eggs, a milk base (can be heavy cream, whole milk, and even coconut milk), a sweetener, holiday spices, flavorings (such as extracts or simple syrups), and alcohol if you like it spiked.
Raw egg in eggnog
Traditionally, eggnog is made with both egg yolks and egg whites, separated during the mixing process. Many older recipes call for the egg whites to be whipped and folded in at the end. The egg yolks in this recipe are tempered, which means they’re cooked without being scrambled. Then the egg whites are made into a beautiful marshmallow meringue for a topping that will not sink into the drink. While many storebought eggnog drinks do not contain raw eggs for fear of salmonella, a very small percentage of eggs ever have it. The addition of alcohol is said to inhibit bacterial growth, however, does not kill bacteria already present.
Does eggnog contain alcohol?
It certainly can! This would be considered spiked and is a holiday tradition among many families. However, you can easily make your eggnog without alcohol as a whole and then allow your guests to add alcohol to their own cups, or have a separate serving pitcher specifically for the adults.
What alcohol do you add to eggnog?
If you’re going to drink it spiked, you can add any combination of the listed alcohols below. Start with 1 cup of total alcohol per full batch of this non-alcoholic recipe and increase as desired.
- Dark Rum – a traditional favorite!
- Brandy – Cognac specifically
- Bourbon
Do you drink eggnog hot or cold and how to serve it?
Eggnog can be served hot or cold. It all depends on how you like it. For holiday parties, you can serve finished eggnog in a slow cooker to keep warm for hours, or in a punch bowl surrounded by ice (or drink dispenser) to keep cool. Click here for more food safety guidelines during the holiday season.
If you’re a National Lampoon’s Christmas Vacation fan like I am, then you need to serve eggnog in these classic cups!
How to make homemade eggnog
Homemade Bourbon Caramel Sauce
Caramel can be purchased at your local grocer, but making it is just as easy. Add 1 cup of sugar to your saucepan over medium-low heat. Let the bubbles start to form and the sugar starts to melt and brown. Stir with a whisk to keep from burning. Once all of the sugar has turned into a dark brown color, add the 6 Tablespoons of butter, whisk, and allow to melt. Stir consistently. Once butter is fully melted, allow to cook for another 5 minutes. Pour in a half cup of milk, cream, or bourbon and stir. Bubbles will form like crazy. Allow to bubble without overflowing for 2 minutes. Stir and remove from heat. Pour into a small mason jar if available, and allow to cool before rimming your mugs.
Brown Butter Eggnog
Start by separating the eggs into two bowls, one with egg yolks and one with egg whites. Set the egg whites aside. Add your sugar to the bowl of egg yolks and whisk until combined. It will look just like bright yellow sugar for the most part.
In your cast iron saucepan on the stovetop, over medium heat, add the half cup of butter and melt stirring occasionally. Once the butter is melted, allow to continue cooking until turning golden brown. This will happen slowly and then all of a sudden. It will take about five minutes from the initial melt until turning golden brown. Be sure to keep stirring so it doesn’t burn.
Slowly add the heavy cream and milk to the brown butter. Heat until the milk reaches 160F on an instant-read thermometer. This is the temperature at which eggs will cook, so when we add it to the egg and sugar mixture, we can rest assured knowing our egg yolks are in fact cooked.
Remove from the stovetop and slowly pour the milk mixture into the egg and sugar mixture, whisking vigorously to prevent scrambling the eggs. You can do this in three pours if needed, the first one is the most crucial. Once you have incorporated all of the milk into your eggs and sugar, add the vanilla extract and spices. Place back on the stovetop over low heat and stir occasionally until you are ready to serve, or place in a glass punch bowl in the refrigerator to chill.
Homemade Marshmallow Meringue
Grab a large bowl and add the reserved egg whites from your eggnog recipe. Add 1 teaspoon cream of tartar and mix on high with a handheld electric mixer until very frothy. Add two cups of powdered sugar to the mix and continue to beat on high for about 10 minutes. The mixture will be light, fluffy, shiny, and form stiff peaks. Add dollops to your mug or glass of eggnog, brûlée with a kitchen torch, and sprinkle with cinnamon, shaved chocolate, or more caramel drizzle.
What to do with leftover eggnog
If you have some leftover eggnog, try one of these delicious recipes to keep the Christmas Spirit alive!
- Eggnog Fudge
- Eggnog Cinnamon Rolls
- Eggnog Cookies
- Eggnog French Toast Casserole
What to serve with Eggnog
It’s a party, so go wild! But really, anything from Christmas breakfast to smothered pork chops, and Mac and Cheese. Eggnog is rich, delicious, and often heavy on the sweet. Use small cups for serving or savory dishes to balance out tastes.
Brown Butter Caramel Eggnog with Marshmallow Meringue
Equipment
- 2.25 quart saucepan
- whisk (rubber if using enameled saucepan)
- Measuring Cups
- measuring spoons
- hand held mixer
- instant-read thermometer
- kitchen torch
Ingredients
Bourbon Caramel Sauce
- 1 cup sugar granulated
- 6 Tablespoons butter unsalted
- 1/2 cup bourbon heavy cream or milk
Eggnog
- 6 egg yolks
- 1-1/2 cups brown sugar light or dark, can also use granulated white
- 1/2 cup butter
- 1 cup heavy cream
- 3 cups milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Marshmallow Meringue
- 6 egg whites
- 1 teaspoon cream of tartar
- 2 cups powdered sugar
Instructions
Homemade Caramel Sauce
- Add 1 cup of sugar to your saucepan over medium-low heat. Let the bubbles start to form and the sugar starts to melt and brown. Stir with a whisk to keep from burning.
- Once all of the sugar has turned into a dark brown color, add the 6 Tablespoons of butter, whisk and allow to melt. Stir consistently.
- Once butter is fully melted, allow to cook for another 5 minutes. Pour in the bourbon (or dairy) and stir. Bubbles will form like crazy. Allow to bubble without overflowing for 2 minutes. Stir and remove from heat.
- Pour into a small mason jar if available, and allow to cool before rimming your mugs.
Brown Butter Eggnog
- Separate the 6 eggs into two bowls, one with egg yolks and one with egg whites. Set the egg whites aside. Add your sugar to the bowl of egg yolks and whisk until combined.
- In your cast iron saucepan on the stovetop, over medium heat, add the half cup of butter and melt stirring occasionally. Once the butter is melted, allow to continue cooking until turning golden brown. This will happen slowly and then all of a sudden. It will take about five minutes from the initial melt until turning golden brown. Be sure to keep stirring so it doesn’t burn.
- Slowly add the heavy cream and milk to the brown butter. Heat until the milk reaches 160F on an instant-read thermometer, without boiling.
- Remove from the stovetop and slowly pour the milk mixture into the egg and sugar mixture, whisking vigorously to prevent scrambling the eggs. You can do this in three pours if needed, the first one is the most crucial.
- Once you have incorporated all of the milk into your eggs and sugar, add the vanilla extract and spices. Place back on the stovetop over low heat and stir occasionally until you are ready to serve, or place in a glass punch bowl in the refrigerator to chill.
Homemade Marshmallow Meringue
- Add 1 teaspoon cream of tartar to a large bowl with reserved egg whites and mix on high with a handheld electric mixer until very frothy.
- Add two cups of powdered sugar to the mix and continue to beat on high for about 10 minutes. The mixture will be light, fluffy, shiny, and form stiff peaks.
- Add dollops to your mug or glass of eggnog, brûlée with a kitchen torch, and sprinkle with cinnamon, shaved chocolate, or more caramel drizzle.
Notes
Nutrition
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Love this recipe? Make sure to comment below and let me know your thoughts!
Can’t wait to try this! It sounds so good.
I think this looks like a recipe to try on a cool day with a fire to keep me warm or Christmas morning to go along with the eggnog French toast casserole.
OMG! This looks and sounds fantastic. Certainly a recipe to add to my Christmas repertoire. I can taste it now!