Santa’s Secret Weapon

INGREDIENTS

5oz Dr. Stoner’s Smoky Herb Whiskey
Egg Yolk
4 Egg Yolks
4 Egg Whites
1/3cup + 1tbsp brown sugar
1tsp Vanilla Extract
1pint Whole Milk
1cup Heavy Cream
5oz Dr. Stoner’s Smoky Herb Whiskey
1tsp freshly grated Nutmeg Cinnamon stick (optional)

MIXOLOGY

Uncooked Version Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup brown sugar and continue to beat until it is completely dissolved. Add the milk, cream, Smoky Herb Whiskey and nutmeg. Stir to combine and set aside. In a medium mixing bowl, beat egg whites to soft peaks then gradually add the 1 tablespoon of brown sugar, beat until stiff peaks form. Whisk the egg whites into the 1st mixture. Chill and serve.

Cooked Version Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup brown sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream, vanilla extract and nutmeg. Bring to a boil while stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat and stir in the Smoky Herb Whiskey. Set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. Then gradually add the 1 tablespoon of brown sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. Serve.
**Can be kept refrigerated and re-whisked for later use.