Batch Eggnog Cocktail

Por Tasty · 15 min

Ingredientes

Modo de preparo

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.

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