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Bourbon Hazelnut Eggnog

Overview

Hazelnuts and Eggnog are a match made in heaven. It's like traditional Eggnog, but with notes of vanilla and buttery caramel layered on top.  This simple variation on my classic recipe uses toasted hazelnut-infused bourbon for the spirit, and vanilla or simple syrup in lieu of cinnamon syrup (I find cinnamon competes too much with the hazelnut flavor).   And don't feel obligated to make vanilla syrup. While tasty,  it's pretty subtle.  Simple syrup or plain sugar works just fine.

 

If you need more incentive, toasted-hazelnut infused bourbon is also a key ingredient in the Log Cabin, one of my Old Fashioned variations.  You can find the recipe on its individual page, along with some more information about infusing nuts.  The most important points to remember are to use blanched hazelnuts, and the more you use, the quicker they'll infuse.

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Recipe

 

  • 7 eggs - or just the yolks

  • 2 cups toasted hazelnut-infused bourbon

  • 1 cup vanilla syrup  (substitute simple syrup or ⅔ cup sugar)

  • 1 cup heavy cream

  • 1 cup whole milk

  • 2 teaspoons vanilla extract, optional

 

In a mixing bowl or serving pitcher, thoroughly whisk or blend the eggs, cream, milk, and syrup together.  Add the infused bourbon (recipe is across the page), while stirring continuously. 

Refrigerate for at least 2 hours, ideally longer, or put in the freezer for an hour or so.  Pour into small wine glasses or punch cups.  Garnish with garnish with grated nutmeg or ground nuts.

Vanilla Syrup:

  

  • 1 vanilla bean

  • 1 cup sugar

  • 1 cup water

 

Split the pod in half and chop into pieces. Combine ingredients in a pot over medium heat, stir until sugar is dissolved.  Bring to a boil and remove from heat.  Let sit at room temperature overnight, then strain and refrigerate.

rye whiskey, social hour, tom macy, cocktail, classic cocktail

Toasted Hazelnut-Infused Bourbon

  

  • 1 cups blanched hazelnuts

  • 2 cups bourbon

 

  1. Preheat the oven to 350 degrees Fahrenheit. Spread the hazelnuts out on a baking pan.

  2. Toast the hazelnuts for 8-10 minutes, or until they are pleasantly fragrant and turn a light brown. Keep an eye on them.  Once they start to turn dark brown they'll quickly burn.

  3. Immediately combine the hazelnuts and bourbon in a covered container and infuse let sit at room temperature for a minimum of 3 days.  At this point the infusion is usable, but leave the nuts in and let the infusion continue for at least a week, it will become increasingly flavorful. 

 

**Speed Up Infusion Time!

If you use equal parts hazelnuts and bourbon and combine them right after the hazelnuts come out of the oven, the infusion will be ready in 24 hours!  The only downside to this is you need to use more nuts, which can get expensive.  

 

If you make a batch of Bourbon Hazelnut Eggnog ,

let me see!  Tag a photo with @socialhourcocktails on Instagram.

Vanilla Syrup
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