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    HomeFood & DrinksNational Eggnog Day: Try This Scottish Eggnog with Drambuie

    National Eggnog Day: Try This Scottish Eggnog with Drambuie

    Christmas Eve is National Eggnog Day. We’ve got the perfect recipe for the adults in your family. It’s a Scottish take on the classic cocktail.

    There’s really nothing quite like enjoying a glass of eggnog by the fire during the holidays. Since today is National Eggnog Day, we’re celebrating with one of our favorite eggnog recipes. Add Drambuie, a unique blend of aged Scotch whisky with a secret combination of spices, heather honey and herbs, to this holiday drink.

    Try out the recipe below and don’t forget to share. Maybe even same some for Santa!

    Scottish Eggnog:

    12 parts Drambuie
    4 egg yolks
    4 egg whites
    1 pint heavy cream
    1 cup heavy cream
    2 dash vanilla
    1 tsp freshly grated nutmeg
    Optional: 4 parts of Glenfiddich

    In a bowl, beat the egg yolks until the color lightens. Add the Drambuie, milk, cream, nutmeg and vanilla. Place the egg whites in a bowl and beat into stiff peaks. Whisk the egg whites into the mixture. Chill in the fridge one, two, or three days, serve in a punch bowl and sprinkle with grated nutmeg. 

    Christmas Eve is National Eggnog Day. We've got the perfect recipe for the adults in your family. It's a Scottish take on the classic cocktail.

    There's really nothing quite like enjoying a glass of eggnog by the fire during the holidays. Since today is National Eggnog Day, we're celebrating with one of our favorite eggnog recipes. Add Drambuie, a unique blend of aged Scotch whisky with a secret combination of spices, heather honey and herbs, to this holiday drink.

    Try out the recipe below and don't forget to share. Maybe even same some for Santa!

    Scottish Eggnog:

    12 parts Drambuie
    4 egg yolks
    4 egg whites
    1 pint heavy cream
    1 cup heavy cream
    2 dash vanilla
    1 tsp freshly grated nutmeg
    Optional: 4 parts of Glenfiddich

    In a bowl, beat the egg yolks until the color lightens. Add the Drambuie, milk, cream, nutmeg and vanilla. Place the egg whites in a bowl and beat into stiff peaks. Whisk the egg whites into the mixture. Chill in the fridge one, two, or three days, serve in a punch bowl and sprinkle with grated nutmeg. 

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