Eggnog Syrup Recipe

Course: Breakfast, Dessert, Sauce

Cuisine: American

Keyword: eggnog sauce, eggnog syrup

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: cups

Calories: 979kcal

Author: Jessica Formicola

Silky eggnog syrup in 10 minutes. Drizzle on waffles, pancakes, and lattes. Foolproof method, make-ahead tips, plus a boozy variation.

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Equipment

Ingredients

1 cup sugar
1 cup eggnog
½ cup salted butter
1/4 cup bourbon , optional
1 teaspoon vanilla extract or bourbon extract
¼ teaspoon baking soda
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Instructions

In a heavy bottom saucepan, combine the 1 cup sugar, 1 cup eggnog, ½ cup salted butter, 1/4 cup bourbon, if using, and 1 teaspoon vanilla extract or bourbon extract .
Heat to a low simmer, stirring with a wooden spoon.
Continue to stir until it thickens and sugar is dissolved (about 5 minutes). Right before removing from the heat, stir in the ¼ teaspoon baking soda, 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg until dissolved.
Serve immediately or allow to cool and refrigerate. The syrup will thicken as it cools.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Make-Ahead and Storage: This syrup can be made ahead and stored covered in the refrigerator for up to a week. Reheat in the microwave on 50% power in 30 second intervals, stirring between, or in a saucepan over low heat. Use 1-2 tablespoons of milk to thin it out if too thick.

Freezer Instructions: This sauce is freezer friendly. Place it into a container (like my favorite deli cups) with just a pinch of air. Air is in the enemy against freezer burn, but it also needs space to expand. Freeze for up to 6 months. Thaw overnight in the refrigerator. Also, freeze in an ice cube tray and take out 1-2 ice cubes when you need some syrup for pancakes or waffles.

Nutrition