This rich and creamy drink is really more like 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.
- 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.
- 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.
- 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 on Family.com, or visit her blog at www.agirlamarketameal.com.