Devils River Bourbon Eggnog
12 large egg yolks
2 cups sugar
4 cups cold milk
1 cup heavy cream
1 1/2 cups Devils River Bourbon
1 teaspoon vanilla extract
Freshly grated nutmeg, for garnish
In a large bowl, whisk the yolks and the sugar until smooth and frothy. Whisk in the milk, cream, bourbon and vanilla extract. Transfer into a pitcher or punch bowl for serving.
Top each individual serving with freshly grated nutmeg.
When the house is busy cookin’ those holiday meals this snappy cocktail is easy to make, stunning to serve and makes no sacrifice in flavor.