Bourbon Eggnog

Ingredients:

    * 4 large eggs
    * 6 oz  granulated sugar
    * 1 tsp freshly-grated nutmeg
    * 1/8 tsp allspice
    * 1/8 tsp clove
    * 1/2 tsp cinnamon
    * 2 oz Hennessy VSOP cognac
    * 2 oz Grand Marnier (Navan can be substituted for a more pronounced vanilla flavor)
    * 4 oz Bullleit bourbon
    * 12 oz whole milk
    * 8 oz heavy cream

Preparation:

   1. In a mixer fitted with a whip attachment or a blender, blend the eggs for 1 minute.
   2. Add sugar and spices and blend for an additional 30 seconds to incorporate.
   3. Slowly add the cognac, bourbon and Grand Marnier, blend another 30 seconds.
   4. Add the milk and cream and blend 1 minute more. Cover and refrigerate.

This recipe is better made a day ahead to allow the flavors to combine.

To serve, portion 4 oz of eggnog in a champagne flute or teacup, grate fresh nutmeg or cinnamon over the top (optional) and serve.