Best Cooked Butterscotch Scotch Eggnog Recipes

BUTTERSCOTCH EGGNOG

Steps:

• Separate eggs at room temperature by placing yolk in one bowl and egg whites in another; be careful, one speck of yolk in the white can ruin the whole recipe. Beat yolks until creamed with about half of the sugar. Add remaining sugar. Continue to beat until it looks like the color of butter (about 10 min) Chill in refrigerator. Beat cream until it forms stiff peaks, and refrigerate.Beat Egg Whites until it forms stiff peaks.
• Nog Assembly:.
• About 30 minutes before serving, add in the following order:.
• Add milk to chilled yolk mixture. Add vanilla extract and butterscotch schnapps and stir.
• Gently fold the egg white mixture into the yolk mixture.
• Gently fold the fluffy cream into the mixture.
• Serve in a punch bowl with a sprinkle of fresh grated nutmeg (or ground nutmeg).
• If your quest would like a stronger nog, can individually add a splash of Brandy, Jack Daniels or your favorite whiskey. (My sister and brother-in-law do. Say it's "real good".

COOKED EGGNOG

Steps:

• Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.

BUTTERSCOTCH EGGNOG

Steps:

• 1. Pour the schnapps into a cocktail glass. Add eggnog, sprinkle with nutmeg, and serve.

CREAMY COOKED EGGNOG

Steps:

• Use a saucepan or stock pot large enough to hold 2 quarts.
• In saucepan, beat together the eggs and sugar until smooth.
• Stir in 2 cups milk.
• Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
• Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
• Remove from heat.
• Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
• Add vanilla, cinnamon and nutmeg and combine until incorporated.
• At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
• I use a total of 3/4 cup sugar because we like it sweet.
• You may also add more nutmeg at this point if you like a strong nutmeg flavor.
• Pour into a pitcher or container.
• Cover and refrigerate until thoroughly chilled- several hours or overnight.
• Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
• Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
• This recipe makes 6 cups Egg Nog.

COOKED BUTTERSCOTCH SCOTCH EGGNOG

Steps:

• Heat the milk to a slow boil in a medium saucepan over medium-low heat. While waiting for the milk to heat, in a large bowl, whisk the yolks and brown sugar until thick. When milk has reached a low boil, turn off the heat, and whisking constantly, slowly pour the milk into the yolks mixture until fully incorporated. Whisk in the salt.
• Return the mixture to the pot and turn up the heat to medium. Cook, stirring constantly, with a spatula or wooden spoon, scraping the bottom and sides of the pot, until the mixture is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and allow to cool. Chill eggnog for at least an hour and up to 2 days.
• Just before serving, whip the cream until soft peaks form and fold it into the custard. Add the whiskey, brandy and vanilla. Garnish with nutmeg and serve.