Bacon and Egg(s) Nog Bourbon Recipe

Bacon and Egg(s) Nog

Happy National Bacon Day! But really, this should be every day. Not only can you eat bacon, but you can drink it! Celebrate National Bacon Day (every day) with one of our specialty bourbon cocktails created by Jarrett Hipp, General Manager of Kosar’s Wood-Fired Grill.

Bacon and Egg(s) Nog
Bacon Infused Knob Creek Smoky Maple Bourbon, House Made Egg Nog, Cardamom, Nutmeg

12 large eggs
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
3 cups Bacon Infused Knob Creek Maple Bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
½ teaspoon ground cardamom
1/4 teaspoon kosher salt

3 days ahead, roast 6 strips of thick cut Applewood smoked bacon until crispy. Allow to cool completely on a rack. Gently insert them into a 750ml bottle of Knob Creek Smoked Maple Bourbon. Allow to sit for at least 3 days.

Separate eggs and discard the whites. Beat the yolks with sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”

Combine dairy, alcohol and salt in a second bowl or pitcher, and then slowly beat into the egg mixture. Let the mix sit for up to one week, covered in a tightly sealed glass jar.

Serve in mugs or cups topped with a little extra nutmeg grated right on top.

Bacon and Egg(s) Nog


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