Tom Macy’s Eggnog

• annokset: 5 servings

Ainekset

3 egg yolks (or whole eggs, if preferred)

1/2 cup Cognac, preferably Pierre Ferrand 1840

1/2 cup aged rum, preferably El Dorado 12 Year

1/2 ounce bourbon, preferably Wild Turkey 101

1/2 cup heavy cream

1/2 cup whole milk

1/4 cup cinnamon syrup (see Editor's Note)

1/4 cup vanilla syrup (see Editor's Note)

Ohjeet

In a mixing bowl or serving pitcher, thoroughly whisk (or blend with a hand mixer) the eggs, cream, milk and syrups together.

Add the spirits while stirring continuously and grate in a whole bunch of nutmeg, to taste.

Refrigerate for at least 3 hours or put in the freezer for 1 hour.

To serve, stir one more time, then pour into small wine glasses or punch cups and grate fresh nutmeg over the top.