Green Brier Eggnog

There are few cocktails as festive as a classic eggnog. Perfect for gatherings of friends and family, this large format recipe yields 6 servings, but can easily be doubled or even tripled for larger gatherings. While this classic recipe utilizes raw eggs, you can also use pasteurized egg whites and heat the egg, sugar, milk and cream prior to adding the whiskey if desired.

1 cup Nelson’s Green Brier Tennessee Whiskey
6 eggs (separate whites and yolks)
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
3 tablespoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon freshly-grated nutmeg
4 dashes aromatic bitters
2 dashes cardamom bitters

In a large mixing bowl beat the egg yolks until light in color and then slowly add in the 1 cup of sugar and beat until it's dissolved. Then, mix in the milk, heavy cream, Nelson’s Green Brier Tennessee Whiskey, cinnamon, nutmeg and bitters. Chill this mix while you move to the next step.

In a separate large mixing bowl beat the egg whites until they have soft peaks, add the 3 tablespoons of brown sugar and beat until they have stiff peaks. Next, slowly fold the chilled ingredients from step one into the egg whites and place in the refrigerator to chill.

Serve the chilled eggnog in festive glassware and garnish with freshly grated cinnamon and nutmeg. If any ingredients have settled, whisk together immediately before serving.