How much whiskey do I add to eggnog?

Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.

How much alcohol do you add to eggnog?

How Much Alcohol to Add to Eggnog. Whether you’re using homemade eggnog or store-bought, the ratio is the same. The ratio of alcohol to eggnog is 1½ ounces alcohol to 8 ounces (1 cup) eggnog.

How do you mix whiskey and eggnog?

Ingredients

  1. 1 Quart(s) Eggnog, chilled.
  2. 1 1/2 Cup Bourbon or Blended Whiskey.

How much bourbon do I add to store-bought eggnog?

Here’s your golden ratio for pop-up holiday cheer: Try a ratio of 1 part 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.

Can you substitute whiskey for bourbon in eggnog?

Whiskey With Eggnog The truth is, the both work just fine with a spiked eggnog. So if you have a cabinet full of whiskey, don’t bother buying bourbon — whiskey is every bit just as smokey and delicious.

What percentage is eggnog?

FDA regulations (as of January 2015) require eggnog to contain at least 1% egg yolk solids and at least 8.25% milk solids.

Is Whisky good with eggnog?

No matter which style, whiskey does make the most flavorful eggnog because the spirit’s profile pops out of the drink. Maker’s Mark created eggnog more in line with the brandy version; it simply added a whiskey kick.

What is the best alcohol to spike eggnog with?

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.

How do you spike eggnog with bourbon?

  1. Mix eggnog and bourbon together in a large pitcher. Add ice if desired.
  2. Top with a pinch of nutmeg and/or cinnamon if desired.

Why is eggnog alcoholic?

Eggnog at that time was very thick and mostly contained rum, which was a common alcoholic beverage in the colonies. When made in advance, and when made with eggs, alcohol cures the raw eggs, eliminating potentially harmful bacteria.