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This recipe for Eggnog Bourbon Balls is easy and extremely addictive. It was hard to eat just one.
My kitchen has been turning out deliciousness like a well oiled machine over the past week or so. Sweet treats, candies & of course cookies. It’s the holiday way, isn’t it? I wish I had the ability to buy my friends and neighbors a special gift, but a plate of homemade goodies is the easiest and most economical way to show them that I care and that they are thought of during the busy holiday season.
Ingredients in Eggnog Bourbon Balls
Vanilla Wafers – crushed up vanilla wafer cookies are the perfect carrier for bourbon and cocoa.
Sugar – powdered confectioners sugar.
Pecans – ground pecans add depth of flavor and texture.
Bourbon – make sure you use a decent quality bourbon for this recipe. You’ll taste it in the candy, so you don’t want to use anything too inexpensive.
Cocoa Powder – adds a touch of chocolatey goodness to these bourbon balls.
Corn Syrup – light corn syrup will help hold the cookie and nut mixture together giving you a truffle-like consistency.
Candy Melts – you can purchase candy melts at stores like Michaels, Hobby Lobby, cake decorating shops, or Amazon.
Spices – ground nutmeg gives the white candy melts the hint of eggnog. You could also add a touch of eggnog flavoring if you want a more intense eggnog flavor.
You know I love my bourbon which is evidenced by some of my favorite recipes like Fresh Peach Old Fashioned, Bacon Bourbon AperitifandPumpkin Coconut Panna Cotta. And what goes better with Bourbon during the holidays than Eggnog? Nothing, if your name is Heather! They are SUPER easy to make and if you let them “marry” for a couple of days you just might get a buzz from eating a couple. So here’s my public service announcement: Don’t eat bourbon balls and drive. The end. 🙂
In a medium bowl, add the ground wafer cookies, powdered sugar, pecans and cocoa powder. Stir to combine well. Add the bourbon and corn syrup and stir until the mixture comes together and is well incorporated.
Using a small hinged scoop or a teaspoon, make balls and place on a parchment lined baking sheet. Repeat with remaining mixture and place the baking sheet in the freezer for 20 minutes.
Using a double boiler, add the candy melts to the top and melt slowly. Stir the candy melts just to combine and add 1 teaspoon ground nutmeg. Drop one chilled bourbon ball in the candy mixture using a fork flip it over to coat. Tap the fork on the side of the double boiler to remove excess candy and place back on the parchment lined baking sheet.
Sprinkle the wet candy with a tiny pinch of ground nutmeg. Repeat with the remaining bourbon balls. Refrigerate or consume immediately.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Here's your golden ratio for pop-up holiday cheer: Combine 1 part of your selected spirit to 5 parts prepared eggnog. Want us to make it even easier on you? If you buy a 1-quart container of eggnog, you should use 6.5 ounces of liquor, total.
Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.
Both of these spirits work well with holiday flavors like vanilla and spice, so adding a dram to your mug of eggnog is as natural as pairing peppermint with chocolate. Be sure to use a good whiskey that you enjoy sipping on its own.
For the most traditional holiday experience, reach for brandy (specifically, Cognac) to spike your 'nog. It's important to note, though, that both brandy and eggnog are quite sweet.
Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.
How Long Does Aged Eggnog Last? Once the milk and cream have been mixed with the egg base, the amount of alcohol won't keep it shelf stable. Simply store it in the refrigerator in the glass jar for up to a week. Trust me; it won't make it long because it tastes so good!
Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.
The golden ratio for this little holiday cheer is 1 to 5. Just to be clear, that's 1 part booze to 5 parts eggnog (definitely not the other way around). And once you've mixed it all up, ensure you serve it with flair. Top each glass with a dash of freshly grated nutmeg and maybe a cinnamon stick for added flavour.
Drizzle a little chocolate sauce into the shaker with the eggnog for a chocolate eggnog. Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!
If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.
It is first attested in medieval England in the 14th century. Although the treat originated in Britain, the term eggnog first appeared in Britain's North American colonies—soon to be the United States—in 1775.
To make it thicker, use less milk. 1 cup of whole milk will make a smooth eggnog, but if you know that you like a thicker eggnog, stir in only ½ cup of milk. Once it chills and thickens a little in the fridge, add more milk to thin it out to your liking.
Add a festive flair to the day by whipping up a bourbon eggnog co*cktail that tastes just like the holidays. Rich, creamy eggnog is the base of this tasty treat. Jim Beam® Bourbon adds a slightly spicy note while the sweetness comes from rich butterscotch-flavored liqueur.
The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.
If it's 40–50 proof or above you can keep it forever in the refrigerator. I've had some eggnog I made before Christmas 2018 that's still in the fridge and it should last until I make the next 2 gallons of it (no Not all for me, I share a drop with friends). 1,750 Ml of liqueur per gallon.
Best Overall Bourbon for an Old Fashioned: Old Grand Dad 114
Old Grand Dad 114 earns our distinction of the best bourbon for old fashioned. Orange zest, cinnamon, and burnt sugar are the signature tasting notes of Old Grand Dad 114 Proof .
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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