Belle Meade Bourbon Christmas Nog
The tradition of Nelson's Green Brier Distillery making Christmas Nog goes back to the pre-prohibition era of the distillery's history. While we don't have that original recipe (still searching for that one), we do have newspaper clippings from during prohibition that say the the distillery is the place from whence came the annual Christmas Nog. While we may not bottle it up and sell it as our founder Charles once did, we would still like to offer up a recipe for you and yours to make and enjoy this holiday season. Cheers!
6 oz Belle Meade Bourbon
2 oz Louisa's Liqueur
6 Egg Yolks (and egg whites)
1/2 Cup Sugar (plus another 2 Tablespoons)
1.5 Pints Whole Milk
1.5 Cups Heavy Cream
6 Dashes Angostura Bitters
1. In a large mixing bowl beat the egg yolks until light in color and then slowly add in the 1/2 cup of sugar and beat until it's dissolved. Then mix in the milk, heavy cream, Louisa's Liqueur, Belle Meade Bourbon, and bitters, until well incorporated. Chill this mix while you move to the next step.
2. In a separate large mixing bowl beat the egg whites until they have soft peaks and then add the 2 Tablespoons of sugar and beat until you have hard peaks.
3. Next, slowly fold the chilled ingredients from step one into the egg whites and then place the whole thing in the fridge.
Serve well chilled in your favorite festive holiday ware and grate some fresh nutmeg over the top as an aromatic garnish. Feel free to whip the mix again before serving to regain the desired consistency if it has settled too much for your liking.
Creator: James Hensley