A classic holiday cocktail by David Schroeder of Sentaor Saloon
Pictured here is everything you need: Milk, heavy cream, sugar, eggs, bourbon, spiced rum and nutmeg. Measuring cups and spoons and an electric mixer will also come in handy.
Start by separating the eggs yolks and whites. There is an easy trick to do this. First, gently crack the egg.
Gently (can't say this word enough) transfer the yolk back and forth between each shell half. As you do this, the white naturally falls away until you're left with just the yolk.
You'll need both the whites and the yolks.
Add your egg whites to a mixing bowl.
Then add half a cup of sugar, and start mixing.
If you're using an electric mixer, you can get started on the yolks. Pour them into a separate bowl.
Then add the rest of your sugar.
Gently mix the sugar and yolks together.
Keep doing that until your mixture looks like this...
Then you can pour in the cream.
And then the milk...
More whisking. Continue to do so until the ingredients are thoroughly integrated.
Throw in the nutmeg and mix it in.
By now, your egg whites should look like this. Dip a spatula or a spoon in and pull it out. If it leaves behind a little pointy peak. This means they're ready.
Add them to your yolks and cream mixture.
Gently fold this mixture until until you don't see any lumps.
It should look something like this.
Now you're ready to add the booze. Measure out a 1/4 cup of spiced rum. Sailor Jerry's works nicely.
Dump it in.
You can use a pint glass to measure your bourbon.
A little more. Don't be stingy.
Pour it in.
Give it all one final stir.
Top it with whipped cream.
Sprinkle it with ground spices to taste. Nutmeg, of course, works well, as do ground cinnamon or even cocoa powder.
Garnish it with a cinnamon stick.
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