Eggnog Coupe de Milieu

2 medium eggs
1 cup heavy cream
1/8 cup sugar
Pinch ground cinnamon
1/4 to 1/2 cup Southern Comfort
1/8 teaspoon vanilla extract
Grated nutmeg, for garnish

Bring about an inch of water to a simmer in bottom half of a double boiler.

While water heats, in boiler's top half, combine the eggs, heavy cream, sugar and cinnamon. Place boiler's top half over simmering water and whisk until thick and frothy, about 6 to 8 minutes.

Pour mixture through a mesh strainer into a bowl. Refrigerate until chilled like custard, about 2 hours. When cold, whisk in the Southern Comfort and vanilla. Divide among chilled shot glasses and garnish with freshly grated nutmeg.

Makes 6 to 8 servings.

— Recipe from Ti Adelaide Martin and Lally Brennan's "In the Land of Cocktails."

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