Eggnog (Boozy)

• servings: 1 quart

Ingredients

1 cup cream

1 cup additional cream or milk

1/2 cup sugar

2 large eggs

1 cup rum

1/2 cup whiskey

nutmeg for garnish

Directions

Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated - don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria.

Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.

Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks - aging will kill bacteria and enhance the flavor. (The mixture will separate a bit as it sits, so stir it back up before pouring into glasses.)

Sprinkle nutmeg over top, if you're into that.

Notes

https://youtu.be/sflZWeCjdco