Ingredients
"4 large eggs",
"6 ounces granulated sugar",
"1 teaspoon nutmeg , freshly grated",
"1/2 teaspoon cinnamon",
"1/8 teaspoon allspice",
"1/8 teaspoon clove",
"4 ounces bourbon whiskey",
"2 ounces cognac",
"2 ounces orange liqueur, brandy-based",
"12 ounces whole milk",
"8 ounces heavy cream",
"Optional: nutmeg or cinnamon, grated, for garnish"
Instructions
Gather the ingredients.
Blend the eggs for 1 minute in either a mixer fitted with a whisk attachment or a blender .
Add the sugar, nutmeg, cinnamon, allspice, and cloves. Blend for an additional 30 seconds to combine.
Slowly add the bourbon, cognac, and orange liqueur. Blend for another 30 seconds.
Add the milk and cream and blend 1 minute more.
Cover and refrigerate, preferably overnight. Garnish with nutmeg or cinnamon just before serving.
Portion out 4-ounces of eggnog into a champagne flute or teacup.
Grate fresh nutmeg or cinnamon over the top (optional).
Prep: PT30M
Cook: PT0M
Total: PT30M
Serves:
