Bacon ‘n Eggnog Cocktail Recipe
The guys over at The Broadmoor in Colorado Springs, Colo., know how to get warmed up with seasonal cocktails that boast some bacon!
For the eggnog
- 1 quart milk
- 1 pint cream
- 1 Teaspoon nutmeg
- 2 vanilla beans
- 2 extra-large egg yolks
- 1 1/4 Cup sugar
- 1/2 Cup milk powder
- 3 Tablespoons glucose powder
- 3/4 Cups bourbon flambé
For the bacon-infused bourbon
- One 750-milliliter bottle Maker’s Mark Bourbon
- 6 Ounces liquid bacon fat
For the cocktail
- 4 1/2 Cups eggnog
- 2 Cups bacon-infused Maker’s Mark
- 12 slices candied bacon
Calories Per Serving1359
Folate equivalent (total)20µg5%
This rich and creamy Eggnog is perfect to get you in the festive spirit. It's super easy and tastes like Christmas in a cup!
Also in these categories:Easy Peasy
Nutrition Per Serving
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Eggnog is super quick and easy to make and tastes exactly like Christmas in a cup!
Lightly spiced with classic Christmas flavours like cinnamon and nutmeg, this is the perfect way to get into the festive mood and is delicious at any time of the day.
Our Eggnog is an alcohol free recipe, but if you fancy a boozier, more traditional version then you can also add 100ml brandy for an extra 40 calories which will take this Eggnog up to 250 calories per portion.
If you find that you have leftover Eggnog, then make sure to use it in our Eggnog Latte for a hot, festive coffee! Or if you fancy something with a bit more of a boozy kick, then give our Mulled Wine a go, and don’t forget to visit our Christmas recipes collection for more festive drinks and cocktails.
Want to get ahead of your Christmas prep? This Eggnog can be stored in an airtight container in the fridge for up to 3 days.
&bull 3 parts Bakon Vodka
&bull 1 part Tomato Juice
&bull Layer with seasoned "Tomato Foam"
&bull Crushed Seasoned Croutons
&bull Romaine Spear & Cherry Tomato
Tomato Foam: Chop 2-3 large tomatoes and strain through a sieve or cheesecloth. Add the pepper, Worcestershire, salt and oil to taste. Can be made several days ahead and kept chilled. Just before service add 2-3 teaspoons of lecithin (a soy based thickening agent) and process in a blender or food processor. The foam will rise to the top and the lecithin will help it hold together.
In a shaker, combine 3 parts Bakon Vodka to one part plain tomato juice. Shake well and strain into a chilled martini glass. Spoon on a thick layer of the tomato foam as a float. Sprinkle crushed seasoned croutons on top of the foam. Pick a small romaine spear from the heart of the bunch and skewer it with two small cherry tomatoes. Rest the skewer on the rim of the glass and serve.
Created by Scot Newell, Senior bartender, Georgie's Alibi (www.georgiesalibi.com), Fort Lauderdale, FL
Maple Bourbon Eggnog Recipe
Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of maple syrup and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
Add egg yolks and remaining syrup to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.
Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with a bacon strip.
The Best and Worst Holiday Cocktails
During the holidays, lots of liquid calories are guzzled in the form of delicious holiday cocktails. Before you let too many of these calories hit your waistline, check out which cocktails you’re better off avoiding and a few you can sip (almost) guilt-free.
Lighten up this holiday classic by using nonfat milk and a combo of eggs and egg whites for only 90 calories per serving.
Elle Kreiger - Pomegranate Champagne Cocktail
Photo by: Adrian Mueller ©2012, Adrian Mueller / AMueller.com, Cooking Channel, LLC. All Rights Reserved.
Adrian Mueller, 2012, Adrian Mueller / AMueller.com, Cooking Channel, LLC. All Rights Reserved.
Champagne flutes provide portion control, so you can’t pour more than 6 fluid ounces into a glass (that’s if you fill it to the tippy top). In this cocktail, only 4 fluid ounces of champagne is mixed with a splash of pomegranate juice for 95 calories per serving.
An even ratio of Prosecco, OJ and pomegranate juice gives this libation a boost of vitamin C for only 110 calories.
Photo by: Tara Donne ©Tara Donne
Apple cider and wine, combined with very low-cal herbs and spices, make up this holiday favorite. Just be careful how much honey or other sweetener you use. This recipe calls for 1 1/2 teaspoons of honey per person and has only 160 calories per serving.
Ellie Krieger's White Sangria or Summer Healthy Grilling as seen on Food Network
Photo by: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved
Great for parties, sangria is made with wine, fresh fruit and 100 percent fruit juice. Opt for white wine to help prevent any annoying red wine stains.
This combo of eggs, cream and sugar, plus a shot of booze, tallies up to close to 450 calories per serving.
Cream and coffee-flavored liqueur spiked with vodka and poured into an oversized glass make a White Russian a calorie bomb of close to 500 calories per serving.
On average, there are around 625 calories in this chocolatey libation, thanks to a combo of Kahlua, Bailey’s Irish Cream, heavy cream and vodka.
A sugary mix and lots of alcohol rack up over 600 calories in this cocktail. Other types of cocktails made from sugary mixes should also be avoided.
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.
Goat Cheese Grilled Cheese with Fennel Black Pepper Bacon Spread
This tasty goat cheese grilled cheese is loaded full of Skillet's Fennel and Black Pepper Bacon Spread. To balance out the sweetness of the flavor-packed bacon jam, we've paired it with tart goat cheese and fontina to make it rich, creamy, and completely irresistible.
PCOS Breakfast Awesomeness: The Bacon N’ Egg Skillet Mess
Breakfast. With regards to following a ketogenic diet, it is one of the toughest meals of the day to tackle. This time of day is packed with carbs everywhere you look, whether you source it from bagels, make toast from bread, or if you pour yourself a tall bowl of corn flakes.
Rather than get overwhelmed with a feeling of hopelessness, know that (1) breakfast is a meal just like any other, as its primary objective is to fuel your body … how you do it is merely social conditioning and (2) once you get past the idea that grains = breakfast, the meat and vegetable combinations that are out there will conspire to create a morning meal time experience that will make you wonder why you were so hung up on the idea of eating carbs at breakfast exclusively.
Despite the fact that breakfast tends to be dominated by doughy options that will also serve to spike your blood sugar, leading to you to do a face plant on your desk as the clock strikes 11, there are some meats that have a strong association with early meals. One of the classic cuts of meaty goodness that will help us create a bridge between you and a keto friendly first dish of the day is bacon, a culinary salve that truly makes anything it touches better.
One thing bacon is especially good in are meals that are down and dirty comfort dishes to their very core. One meal type that fits this profile is the skillet, so today, we will create a meal that is perfect fora lazy Saturday morning after a long night of drinking keto friendly cocktails (more on this in a future post), and if you create a batch big enough, you can create multiple portions that you can enjoy after a quick heat up on those early weekday mornings. The bacon skillet is one of many types of paleo recipes for PCOS.
In the kitchen and ready to tango? Check to see if you have all the ingredients you need, and if not, run out and get/order them … we’ll be waiting here patiently for you when you get back!
- 8 slices ofApplewood smoked bacon
- 1 ¼ tablespoons of paleo butter (ghee)
- ½ cup of chopped broccoli
- ½ of a white onion, diced up into cubes
- 1 carrot, sliced into slender pieces
- 1/3 cup of finely diced celery stalk
- 4 organic eggs
- ¾ cup of Oregon cheddar cheese, shredded
Putting it together:
Since this part of the process will be the most time consuming, tackle the dicing of all our veggies first, (broccoli, onion, carrot and celery) as we will need them to be in their proper formations once the time comes for them to meet their untimely demise via frying pan. After this is complete, set them aside within easy reaching distance for later.
After that, you’ll want to take your bacon and slice it up into thin strips, so that you can spread that meat and fatty deliciousness throughout the skillet that is about to take shape. Before you even start this though, preheat a frying pan/wok on the stove … medium heat usually works just fine.
After a few minutes, the surface of the pan should be warm enough for you to add the paleo butter which should melt rather quickly into a savory base that will permeate every cubic centimeter/inch of our breakfast mess! At this point, add the bacon and the sliced up vegetables to the liquified butter, frying the sliced rashers until they begin to get crispy along the edges, and until the veggies start becoming caramelized (i.e. they take on a brown/golden tinge).
Mix them well together, but clear a space for the eggs, cracking each of the eggs within their designated spot on the pan surface. After letting them cook sufficiently for a few minutes, chop up the cooked eggs, spreading them amidst the rest of the mixture.
To top this drool-inducing keto feast, shred some cheddar cheese (the sharper, the better in our opinion) and sprinkle some liberally over the cooked breakfast mess. Reduce heat to low and cover for a couple of minutes.
Serve it up to yourself and/or your paleo/keto comrades, and enjoy a brunch that even a carb consumer will be asking for a plate to sample for themselves!
Fertility Chef provides online PCOS diet & nutrition resources for women. Learn what a PCOS diet is & how it works.
42 Sweet Eggnog Dessert Recipes to Eat Under the Tree
Trade in your eggnog drink for one of these desserts instead.
'Tis the season for all of your favorite holiday flavors! Gingerbread and candy cane might dominate store aisles, but we're partial to putting eggnog into as many recipes as we can. Though the cold drink is best known for, well, drinking, it's actually an ingredient you can add to many desserts to give them a kick of Christmas flavor. Christmas cakes are all the more sweeter with eggnog added in, mornings get brighter when eggnog French toast is on the menu, and nights by the Christmas tree feel a little more cozy with a plate of eggnog cookies to nosh on. The bottom line? When it comes to the holidays, you should absolutely put all your eggnog in one basket. (Sorry, we had to.) Merry Christmas!
There's something about bite-sized desserts that just taste better (in our opinion), and these eggnog-infused cheesecakes are small enough to give you a sweet jolt without making you feel too full.
Get the recipe at Delish.
You could have regular eggnog&mdashor you could put gingerbread in your eggnog to double your sugar rush.
You can never go wrong with a bundt cake&mdashespecially one that's filled with eggnog and rum.
Eggnog is the type of drink that people either love or really really hate. It's rich, creamy, and, well, egg-y. We fall into the camp of people who love it (like really really love it). Here's how to make perfect eggnog every time.
But first, what is eggnog?!
It's historically known as milk punch (admittedly, not the best name). Eggnog is a mixture of beaten egg yolks, cream, and, often, whiskey or rum to make it boozy. It's served chilled.
Do you cook the eggs?!
Well not exactly. You definitely don't eat the eggs raw! You temper them. Tempering eggs means you slowly add hot liquid to them to raise their temperature to avoid the risk of scrambling them. With eggnog, you warm up a mixture of milk, vanilla extract, cinnamon, and nutmeg and then slowly add that mixture to whisked egg yolks until it's completely combined. If you whisk in the yolks right into the saucepan, you'll likely end up with some egg curds (gross!).
How do you know when it's ready?
Once you temper the egg yolk-milk mixture, you return it to the stove and cook over medium heat until the mixture is thick enough to coat the back of a spoon. If you have a candy thermometer, it should reach 160º.
What's the best alcohol to use for eggnog?
Whiskey or rum. Both taste delicious, so it really doesn't matter which you use. Rum tends to taste a little sweeter, so we typically reach for bourbon.
Do you have to use alcohol?
Absolutely not! Eggnog is delicious when served virgin. If you want boozy eggnog, stir in whiskey or rum.
How do you store it?
If you're serving it that day, you can place in a pitcher in an ice bucket to keep it chilled. When stored properly in an airtight container in the fridge, this eggnog can last up to 4 days in the fridge!
Made this holiday treat? Let us know how it came out in the comments below!
Did you make this recipe?
Please leave a comment below or share a photo on Instagram. Don't forget to tag @curiouscuisiniere!
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah is co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Sunday 6th of December 2020
Can I use rum extract instead of rum so my son can have it? He’s 13. Or is there something else I can use so it will taste similar? Thanks for your help,
Tuesday 8th of December 2020
Hi Teresa. Yes, you could definitely use some rum extract in place of the rum. Or you could omit the rum all together and just increase the vanilla a bit. (The flavor would be slightly different, but it would still be delicious.) Enjoy!