Ingredients:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cinnamon
  • 0.5g salt
  • 1/2 cup bourbon or dark rum

Instructions:

  1. Whisk the egg yolks and sugar in a medium mixing bowl. Continue until the mixture becomes pale yellow and slightly thickened. Note: This ensures the sugar is fully integrated.
  2. Combine milk, heavy cream, cinnamon, and nutmeg in your saucepan. Heat over medium, stirring constantly until the mixture reaches a gentle simmer.
  3. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolks. Whisk vigorously as you pour. Note: This is the tempering process that prevents the eggs from cooking too fast.
  4. Pour the tempered egg mixture back into the saucepan.
  5. Stir constantly over low heat for 3-5 minutes. Cook until the liquid thickens enough to coat the back of a spoon.
  6. Remove the pan from the heat immediately.
  7. Stir in the vanilla extract, salt, and your choice of bourbon or rum.
  8. Pour the mixture through a fine mesh strainer into your glass carafe. Note: This removes any small clumps of cooked egg.
  9. Let the drink cool to room temperature on the counter.
  10. Refrigerate for at least 4 hours until chilled and flavors have melded.