Almond Milk Bourbon Eggnog

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Ah, eggnog…one of the most divisive holiday treats. It’s up there with candy corn and fruitcake and sweet Manischewitz wine. It’s traditional and has to be included in holiday roundups, but do people really like it??

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I, for one, am a fan of the homemade stuff and I’ve made it for years to rave reviews. As I’ve mentioned before, it’s basically a flip cocktail with dairy. Some of the biggest complaints about eggnog is the viscous texture and the high fat content, which tends to be much worse with the store-bought versions. The homemade version is definitely less thick and smoother, but there’s no question it is a heavy drink, especially when full fat heavy cream is involved. This Almond Milk Bourbon Eggnog recipe takes care of those concerns. It’s lighter and, if you have a sensitivity to dairy, is easier on the tummy. It’s also always nice to have options! I’m really big into almond milk even though I also consume dairy. You know what I’m also really big into? Bourbon, duh.

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Maker’s 46 is so great in this because it’s an especially robust bourbon. The dried orange peel and holiday spices manage to come through. And the rich oak, caramel and vanilla is only slightly tempered, and is crucial to the overall finish of the nog.

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Best of all, this eggnog recipe is EASY. There is no cooking of egg yolks to create a custard, or whisking of egg whites to craft a frothy top. This is all done in a blender. And can be consumed soon after it is whipped up. Perfect for that holiday party you’ve been stressing over. Make a batch of this, pour into a pitcher or punch bowl and you are a holiday hero to all of your guests whether they are dairy free or not!

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Almond Milk Bourbon Eggnog – Yields about 8 drinks

Ingredients:
6 eggs
1 1/2 cups raw sugar
4 cups Almond Milk
2 teaspoons freshly grated nutmeg (make sure there’s also some to grate over the finished drink)
1 cup Maker’s 46
1 teaspoon salt

Directions:
Place the eggs in a blender by themselves and beat for just under a minute. Add the sugar for another 40 seconds, until blended and then add the rest of the ingredients. Blend until it looks like everything is well combined. After the mixture has a chance to chill for at least an hour, you are ready to get your nog on! You can serve this drink up in a coupe or a teacup or you can add a few cubes of ice to lighten it up. But remember the freshly grated nutmeg for the topper.


Samples were received for this blog post without payment. As usual, all opinions are my own.

3 Comments on Almond Milk Bourbon Eggnog

  1. Bonnie
    December 9, 2015 at 10:09 pm (1 year ago)

    While I love eggnog, I am from a New Orleans family, and prefer milk punch over eggnog. Tastes lighter and pairs nicely with cookies. I’ll be serving it for this year’s cookie exchange at my house!

    Reply
    • Prairie Rose
      December 9, 2015 at 11:44 pm (1 year ago)

      I LOVE a milk punch. And this actually reminded me of that! It’s still thicker because of the whole egg, but is a lot lighter than regular eggnog. your cookie exchange plan sounds like a good one. Wish I could pop over! xx

      Reply
  2. Quite Chefy
    December 16, 2015 at 2:36 pm (1 year ago)

    When you add booze to anything, I’m your friend. So simple and tasty, and I like the use of almond milk. That stuff is pretty tasty! Keep up the great work! Oh, and beautiful pictures!

    Reply

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