"Milk" and Cookies

Eggnog is a pretty black and white drink to me, you either love it or you don’t. I’m one that LOVES it. Specifically homemade eggnog. If you’ve never had homemade eggnog, it’s a must make. It’s super easy and so much better! than store-bought. I also love it because you can control the sweetness when you make it yourself. It’s basically everything I want in a night cap. Creamy, comforting, and slightly sweet.

This recipe is truly the most perfect Christmas Eve cocktail. It’s a perfect end to an evening with friends and family or perfect to enjoy alone under a blanket by the fire. Make it kid friendly by splitting the batch of eggnog at the end and only adding bourbon to half. Let your kids serve it with a plate of cookies for Santa! It’s fun for everyone!

Entertaining tips:

1. Serve hot or cold. If serving cold, make 2-3 days ahead. This allows all the flavors to blend. Don’t make it more than 3 days ahead though because it really only has a shelf life of 5 days or so.

2. Serve with my Almond Italian Cookies, Brown Butter Sugar Cookies, or my Chocolate Chip and Toffee Crunch Cookie.

Recipe:serves 4-6

INGREDIENTS:

5 egg yolks

1/4-1/3 cup sugar (based on preference)

2 cups whole milk

1 cup half and half

1/2 cup heavy cream

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp vanilla bean powder

1/4 tsp cinnamon

1/3 cup bourbon

Directions:

1. In a large sauce pan add egg and sugar and whisk together.

2. Add milk, half and half, heavy cream, nutmeg, cloves, vanilla bean powder, and cinnamon and whisk together.

3. Place pot over medium-low heat and continuously whisk until the mixture just starts to simmer.

4. Remove from heat.

5. If serving warm, add the bourbon and serve immediately.

6. If serving cold, let cool for 20 minutes and then add the bourbon.

7. Pour into an airtight container and store in the refrigerator to chill for up to 3 days.

8. Serve with cookies and enjoy!