How to Make Heady Eggnog
- 6 Eggs
- 3 cups Heavy Cream
- 1 teaspoon Salt
- 1 tablespoon Vanilla Extract
- 3/4 cup Sugar
- 1 cup Weed Bourbon Whiskey
Separate egg yolks and egg whites into two bowls.
Add sugar to the yolks and whisk rapidly for 2 minutes.
Add the heavy cream, vanilla extract and bourbon, and whisk until ingredients are distributed evenly.
Place the egg whites in a stand mixer (or use a hand mixer), add salt, and whip on high speed until stiff peaks form.
Gently fold stiff egg whites into the yolk mixture. Grate nutmeg into the mixture while folding.
Refrigerate one hour and serve with grated nutmeg on top.