Egg Nog

While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain "posset", a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs. Historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink. Throughout Canada and the United States, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season. A variety called Ponche Crema has been made and consumed in Venezuela and Trinidad since the 1900s, also as part of the Christmas season. During that time, commercially prepared eggnog is sold in grocery stores in these countries.

6 eggs (whole)
2 egg yolks
4 cups milk
¾ cup heavy cream
½ cup + 2 Tbsp. sugar
¼ tsp. sea salt
1 Tbsp. pure vanilla extract
½ tsp. nutmeg, freshly grated
1 cup Bourbon

Garnish:
1 stick cinnamon
sprinkle ground nutmeg

Start by whisking the eggs, egg yolks, sugar, and sea salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in. Next, set the pan on your stove's burner and turn it to the lowest possible setting.

Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.

Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well.

Now just fold in the chilled mix, pour and garnish as desired.

Makes 14 servings.