Boozy & Light Butterscotch Eggnog

Enjoy a Special Eggnog this Holiday

Article by Erica Hernandez

Photography by Shannon Valentine

Originally published in Cypress Lifestyle


Brighten up your holiday party with this boozy holiday favorite. Eggnog is a classic Christmas drink made with cream and raw eggs. This month's recipe is loaded with plenty of bourbon to keep your holiday cheer going all night long. Serve this lively refreshment with a dose of homemade butternut scotch sauce for a dynamic pairing of sweet and salty flavors. 


  • 10 oz bourbon 
  • 1 tbsp almond extract
  • 1/4 cup sugar 
  • 1/8 tsp ground cloves 
  • 1 tsp vanilla extract 
  • 1 tsp ground cinnamon 
  • 5 cups 2% milk 
  • 1 cup heavy whipping cream 
  • 6 eggs, separated into yolks and whites 
  • 1/3 cup salted bourbon butterscotch sauce*
  • 1/8 tsp ground nutmeg 
  • 1/2 tsp salt


Whisk egg yolks, butterscotch sauce and salt until smooth.

Add milk, whipping cream, nutmeg, cinnamon, cloves and vanilla. Whisk until smooth.

In a bowl with a standing mixer, or with a hand mixer, whip egg whites with 1/4 cup sugar until soft peaks form, around 8-10 minutes. Fold whites into cream mixture until smooth.

Chill until cold, serve in a punch bowl with bourbon. Top with more grated nutmeg.


Salted Bourbon Butterscotch Sauce by Gastronomblog.com


  • 1/2 stick butter 
  • 1/2 cup brown sugar 
  • 1 tsp bourbon 
  • 1/4 tsp sea salt 
  • 1 tsp vanilla extract 
  • 1/2 cup cream 


Combine all ingredients in a small saucepan.

Bring to a boil on medium heat.

Reduce to low when it starts to boil. Cook for 5 minutes.

Pull off heat and cool.

*You can make your own bourbon butterscotch sauce or purchase a bottle to save a little time.

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