January 2015

Bourbon Eggnog


INGREDIENTS 
  • 4 large eggs
  • 6 oz  granulated sugar
  • 1 tsp freshly-grated nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp clove
  • 1/2 tsp cinnamon
  • 2 oz Hennessy VSOP cognac
  • 2 oz Grand Marnier 
  • 4 oz Bullleit bourbon
  • 12 oz whole milk
  • 8 oz heavy cream
PREPARATION:
  • In a mixer fitted with a whip attachment or a blender, blend the eggs for 1 minute.
  • Add sugar and spices and blend for an additional 30 seconds to incorporate.
  • Slowly add the cognac, bourbon and Grand Marnier, blend another 30 seconds.
  • Add the milk and cream and blend 1 minute more. Cover and refrigerate.
  • To serve, portion 4 oz of eggnog in a champagne flute or teacup.
  • Grate fresh nutmeg or cinnamon over the top and serve.