Currently Crafting: Southern Noggin'

Southern Noggin':

A boozy twist on a holiday classic.

  • 12 yolks (separated from whites)

  • 2 cups white sugar

  • ¼ cup demerara sugar

  • 2 cups heavy cream

  • 1 cup half 'n half

  • 1 cup whole milk

  • 1.5 cups Bourbon

  • 1 cup cognac or brandy

  • ¼ tsp kosher salt

  • ½ tsp nutmeg

  • ¼ tsp all spice

  • ½ tsp vanilla

Whisk together yolks and sugar until thick and foamy. Combine all other dry ingredients in separate bowl and then combine into yolk mixture. Slowly add cream ingredients, add spirits and combine until all ingredients are fully incorporated. Allow eggnog to sit for minimum 2 weeks and up to 2 years refrigerated.  May be served immediately, but is best at 4 weeks.

 

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