Eggnog Punch

6 Egg Yolks

1/3 cup Sugar

1 pint Whole Milk

1 pint Light Cream

6 whole Cloves

1 tsp Vanilla Extract

1 tsp Ground Nutmeg

½ tsp Cinnamon

1 tsp Vanilla Extract

1 tsp Ground Nutmeg

Combine milk, cloves, 1 teaspoon vanilla, 1 tsp ground nutmeg, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. Stir in cream, 1 tsp vanilla, and 1 tsp nutmeg. Refrigerate overnight before serving.

Combine 2 oz V.S. Cognac with 4 oz Eggnog and 2-3 dashes of Black Walnut Bitters in a punch cup. Sprinkle with nutmeg and enjoy.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.