Ingredients
4 cups milk
8 None large egg yolks
2/3 cup sugar
1/2 tsp vanilla extract
None Pinch ground nutmeg, plus a little to garnish
1/2 cup bourbon
1/4 cup cream (optional)
None None Ice, to serve
Method
Sources
📖
RecipeNLG
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Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Large 2-inch ice cubes — slow melting for spirits and cocktails
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Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Large 2-inch ice cubes — slow melting for spirits and cocktails
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Place milk in saucepan over medium-high heat. Bring to a simmer. Meanwhile, beat egg yolks and sugar with electric mixer on high, until pale and fluffy. Pour hot milk into yolks and beat to combine. Transfer to clean saucepan and cook over medium-low heat, stirring continuously, for 6-8 mins, until thickened mixture coats back of spoon. Remove from heat and transfer to large bowl. Stir in vanilla, nutmeg and bourbon. Refrigerate until chilled, up to 24 hours. Place eggnog, cream (if using) and ice in blender and process until smooth. Use more ice for a thicker cocktail, less for a thinner cocktail. Pour into glasses and dust with nutmeg to serve.