- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 567
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 10 g
- Cholesterol
- 302 mg
- Sodium
- 82 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 567
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 10 g
- Cholesterol
- 302 mg
- Sodium
- 82 mg
Ingredients
Butternut Squash Simple Syrup:
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Directions
Special equipment:
a high-powered blender; juicer; cocktail shaker- Pour the milk into a medium saucepan and place over medium-low heat. Scald the milk by heating it just until bubbles form around the edges of the pan.
- Place the yolks and sugar in a high-powered blender and blend on low speed. Slowly pour the scalded milk into the blender with the motor running. Increase the speed to high and blend for 2 to 3 minutes. Add the cooled Butternut Squash Simple Syrup and the whisky and blend again until smooth, another 30 seconds to 1 minute.
- Pour the eggnog into a very large ice-filled cocktail shaker and shake vigorously for 30 seconds. Strain into 4 coupe glasses and garnish each with whipped cream and a dusting of cinnamon.
Butternut Squash Simple Syrup:
Yield:
about 1 cup
- Bring the butternut squash juice, sugar, allspice berries, cinnamon stick and clove to a simmer in a small saucepan. Steep for 10 minutes, strain and cool.
