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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.
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.
Whiskey and bourbon are also great matches for this subtly spiced sip. 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.
Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.
Much like its non-alcoholic nog namesake, this luxuriously smooth, spiced and pre-mixed Liqueur is great served straight, divine in coffee, and splendid blended with ice cream for a merry milkshake.
Though rare, there is the potential that eggnog will curdle when it's mixed with alcohol. That's typically due to too much acid interacting with the dairy.
This pure, wholesome Eggnog is made with quality dairy ingredients including skim milk, cream and egg yolks. Borden Premium Eggnog does not contain nutmeg and has a richer, thicker consistency than our Classic Eggnog, but it has the same famously festive flavor and yummy goodness you know and love.
Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.
There are many types of whiskey, and bourbon is just one of them (in other words, all bourbon is whiskey, but not all whiskey is bourbon). While all whiskeys are made from a fermented mash of grains, bourbon is predominantly made from corn (more on that later).
While you may typically reach for a bottle of rum or whiskey for eggnog, amaro and tequila are also good options. Some people who use reposado tequila in their eggnog like to complement it with an Amontillado sherry.
The short answer is, no, Jack Daniel's is a Tennessee whiskey. The slightly longer answer is yes, because Tennessee whiskey is a subtype of bourbon that meets all of the legal requirements for the spirit, but has additional requirements specific to its production in Tennessee.
"Milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health." Those who could afford milk and eggs and costly spirits mixed the eggnog with brandy, Madeira wine or sherry to make a drink similar to modern alcoholic eggnog.
Southern Comfort (often abbreviated SoCo) is an American, naturally fruit-flavored, whiskey liqueur with fruit and spice accents. The brand was created by bartender Martin Wilkes Heron in New Orleans in 1874, using whiskey as the base spirit. Whiskey was replaced by a neutral spirit under the ownership of Brown–Forman.
White Claw ® Hard Seltzer is made from a blend of seltzer water, our gluten free vodka base, and a hint of fruit flavour. Check below to see our full ingredients and nutrition labels. Ingredients: Carbonated water, Vodka, Cane sugar, Natural flavour, Citric acid.
Fireball eggnog may become one of your new favorite Christmas drinks. The popular cinnamon whiskey is a fantastic base for this classic holiday co*cktail. It gives eggnog a touch of warm spice, subtle sweetness, and an inviting aroma that's sure to put everyone in a festive mood.
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