Bourbon Egg Nog
Makes 12 servings
4 cups milk
5 whole cloves
1 teaspoon ground cinnamon
12 egg yolks
1½ cups Bourbon Smoked Sugar
2½ cups Kentucky Bourbon
4 cups light cream
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
½ teaspoon ground nutmeg, plus extra for garnishing
1) Combine milk, cloves and cinnamon in a large saucepan. Slowly bring to a boil over medium-low heat, stirring occasionally. Once boiling, remove from heat.
2) In a large bowl, whisk together egg yolks and smoked sugar. While whisking, slowly pour in a ladleful of hot milk and repeat. Pour milk and egg mixture into the saucepan of remaining milk. Return pan to medium or medium low heat and cook, whisking constantly for about 3 minutes, until mixture thickens slightly. Do not allow mixture to boil or it will curdle. Strain into a large container and allow to cool for an hour.
3) Stir in bourbon, cream, vanilla and nutmeg. Refrigerate overnight. Serve in small cups garnished with a sprinkle of nutmeg.