Everyone has their own recipe for a holiday eggnog, and Red Rooster Harlem is no exception! So what’s the twist to our eggnog, you ask? We spike ours with bourbon, and not just any bourbon— nutmeg-infused bourbon!
At Red Rooster we house-infuse all of our own flavored liquors and although the idea sounds complicated, it’s actually fairly simple! Check out how we infused our own Aquavit here and use the same process for infusing your own bourbon for this recipe. Just drop some nutmeg into a jar of bourbon and store at room temperature for at least one week. Adjust the strength and spice to your own liking.
To check out another Red Rooster-infused holiday drink, read our Red Rooster Mistletoe recipe here.
For more Red Rooster recipes and tips, follow me on Twitter (@MarcusCooks)
4 cups milk
4 whole Star Anise
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups nutmeg-infused bourbon
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
- Stir in nutmeg-infused bourbon, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.