Hands-On Time: 5 min
Cook Time: 20 min
Ready In: 25 min
This rich and creamy drink is really more like a dessert in a glass — a very potent dessert. I like this version because the eggs are heated, thus reducing the risk of food-borne illness (and increasing the chances that my guests will remember the holiday party with fondness). Serve it either warm or cold, but always topped with whipped cream and a pinch of nutmeg.
3/4 cup sugar
2 cups whole milk
2 cups brandy
2/3 cup Jamaican rum
1/4 cup bourbon
1 teaspoon vanilla extract
2 cups heavy cream, divided
freshly whipped cream and nutmeg for garnish
1. Put the eggs and sugar in a large saucepan and whisk until smooth. Turn the heat to the lowest setting and cook, stirring continuously until eggs are just warm. Be careful not to scramble the eggs.
2. Still whisking, add the milk, brandy, rum, bourbon, vanilla, and 1 cup of cream. Raise the heat slightly and cook, stirring frequently, until the mixture is hot, but not boiling, about 8-10 minutes.
3. Remove from heat and whisk in the remaining cup of cream. Serve warm, or cover and transfer to a refrigerator to chill. Before serving top with whipped cream and a pinch of nutmeg.
Find more recipes from Alison Needham at her blog: A Girl Defloured