Warm Eggnog

Ingredients

1	Egg (Separated)
2 oz.	Rum (or Bandy/Whiskey)
1 Cup	Whole Milk
1 Barspoon	Vanilla Extract
2 Tablespoons	White Sugar
1 Barspoon	Ground Nutmeg
1 Dash	Salt
Garnish	Grated Nutmeg

Directions

• Combine the Egg Yolk and 1 Tablespoon of Sugar in a Mixing Bowl
• Whisk until Smooth and Combined, then set aside
• Combine the remaining Sugar and Egg White in another Bowl
• Whisk until Combined, then set aside
• Combine the Milk, Ground Nutmeg, Salt and Vanilla Extract in a Small Pot over Medium Heat
• Stir until Small Bubbles appear
• Combine the Warm Milk and Liquor in the Bowl with the Egg Yolk
• Stir constantly to keep the Egg from Cooking
• Add the Egg White and then Stir till Combined
• Pour into a Mug
• Garnish with Grated Nutmeg

Eggnog is a Drink that dates back to Medieval Europe. It was originally used as medicine to cure Insomnia. It was made a bit differently though. The more modern Eggnog was made in Colonial America. George Washington was a huge fan of the drink. Eggnog was originally served hot, but today, cold Eggnog is more popular.

Cold Eggnog

Ingredients

1	Egg (Separated)
2 oz.	Rum (or Bandy/Whiskey)
1 Cup	Whole Milk
1 Barspoon	Vanilla Extract
2 Tablespoons	White Sugar
1 Barspoon	Ground Nutmeg
1 Dash	Salt
Garnish	Grated Nutmeg

Directions

• Combine 1 Tablespoon of Sugar and Egg White in a Bowl
• Whisk until Combined, then set aside
• Combine the Egg Yolk and the remaining Sugar in a Mixing Bowl
• Whisk until Smooth and Combined
• Add the Milk, Liquor, Ground Nutmeg, Salt and Vanilla Extract to the Yolk Bowl
• Stir until Combined
• Add the Egg White and then Stir till Combined
• Pour into a Rocks Glass over Ice
• Garnish with Grated Nutmeg