A fireside twist on traditional holiday tipple, Belle Meade Bourbon and Louisa’s Coffee, Caramel & Pecan Liqueur come together in a silky eggnog with smoked salt, brown butter, and a toasted pecan syrup. The smoked salt brings a savory note both to the nose and palate while the rich traditional flavors of the season wrap around the warmth of the bourbon and play perfectly with the coffee, caramel and pecan notes of the liqueur.
Eggnog Base (Batch for 6–8 servings)
6 large eggs (separated)
¾ cup dark brown sugar (Dark Muscovado)
2 cups whole milk
1 cup heavy cream
1 cup Belle Meade Bourbon
1/4 cup Louisa’s Coffee, Caramel & Pecan Liqueur
4 ounces Brown Butter Pecan Syrup (see below)
1 tsp vanilla extract
½ tsp ground nutmeg
¼ tsp smoked sea salt
Brown Butter Pecan Syrup
1. In a large saucepan melt ½ cup butter until lightly browned.
2. Add 1 cup chopped pecans and toast them in the butter for 2-3 minutes.
3. Add ½ cup dark muscovado sugar,½ cup water, and a pinch smoked salt and stir until the sugar has dissolved into the solution.
4. Reduce the heat and allow the syrup to simmer for 5 minutes to reduce and thicken it slightly.
5. Strain the syrup through cheesecloth and then allow it to cool.
6. Note: the pecans you left in the cheesecloth after straining the syrup make a tasty treat if you toast them off in the oven on a low heat.
Assembly
1. In a stand mixer whisk the 6 egg yolks (save the 6 whites for later) until they are creamy and then add muscovado brown sugar gradually while you continue to whisk until you get a smooth consistency and beautiful golden brown color.
2. Put the egg yolk and sugar mix into a mixing bowl and stir in by hand the milk, heavy cream, vanilla extract, nutmeg, smoked salt, and the brown butter pecan syrup, as well as both spirits (Belle Meade + Louisa’s).
3. Chill this eggnog base mixture for at least 2 hours, but ideally overnight, to allow for the flavors to come together.
4. Just before serving, remove the eggnog base from the refrigerator and strain through cheesecloth a second time. Then whisk the 6 egg whites in your stand mixer until soft peaks form and then, in a mixing bowl, fold the egg whites into the eggnog base to add froth and body.
Serving Suggestion
Ladel into the chilled glass of your choice.
Dust lightly with fresh grated nutmeg and a pinch of flaked smoked sea salt.
Other optional garnishes: caramel drizzle or the toasted pecans you cooked off.