Batch Eggnog Cocktail

By Tasty · 15 min

Ingredients

Instructions

1. In a large bowl, whisk the eggs and sugar until thoroughly combined.
2. In a small pot over low heat, combine the milk, cinnamon stick and salt. Simmer gently, stirring now and then, for 5 to 7 minutes until warmed through and fragrant with cinnamon.
3. Remove the cinnamon stick. Slowly whisk the hot milk into the egg mixture a little at a time, whisking constantly so the eggs don't scramble.
4. Pour the mixture back into the pot and cook over low heat, stirring constantly, for 3 to 5 minutes until it reaches 165°F (74°C) and thickens slightly.
5. Off the heat, whisk in the heavy cream and vanilla. Taste and add more sugar if needed. Cool completely in the fridge, about 4 hours but preferably overnight.
6. Once fully cooled, stir in the whiskey.
7. Pour into glasses, top each with whipped cream and grate fresh nutmeg over it. Serve chilled.

Summarized from Tasty's video. Watch it for the details.

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