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Mystic Eggnog

6 cups milk
2 cups heavy cream
1/8 teaspoon ground nutmeg
12 pasteurized egg yolks
2 cups sugar
2 cups Mystic Bourbon Liqueur
Freshly ground nutmeg, as garnish

Cook milk, heavy cream, and 1/8 teaspoon ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°).

Reduce heat to low. Whisk together egg yolks and sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes).

Whisk milk mixture into egg mixture. Add Mystic Bourbon Liqueur and cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours.

Serve neat or over ice in festive cups  with a sprinkle of freshly ground nutmeg as garnish.