Holiday season. Christmas, to be exact. The time of the year that people go down the street to the local grocery and buy that stuff called “eggnog”. That’s a strange thing; fostered upon us by the Scots in much the same vein as they did with haggis. I can see some grizzled Highlander sitting in the cold of his castle by the Loch saying “Hah.. we’ll show those cursed pantywaists… we’ll mix some raw eggs and some clotted cream with their whisky and make ’em drink it. That’ll be the laugh!”.
Full disclosure: I do have a bunch of Scots in my ancestry. And you can tell that I’m not an eggnog fan. There’s just something about the idea of drinking raw eggs that doesn’t work for me. Going that route, go ahead and make a custard and be done with it. However, I don’t mind a simple milk punch like this one. Just remember: the nutmeg has to be freshly grated, and by gad ye’ laddies, the spice goes on top!
1 ½ ounces good bourbon or brandy 2 ounces half-and-half 1 teaspoon superfine sugar Drop of vanilla extract Ice cubes Freshly grated numeg
Combine the bourbon, half-and-half, sugar, and vanilla in a cocktail shaker with ice. Shake thoroughly until the mixture is cold and frothy. Strain into a highball glass filled with ice. Top with a grating of nutmeg.
Serves 1, adjust as needed