Egg Nog

4 large eggs6 ounces ​sugar (granulated)1 teaspoon ​nutmeg (freshly grated)1/8 teaspoon allspice1/8 teaspoon clove1/2 teaspoon cinnamon2 ounces Hennessy VSOP Cognac2 ounces Grand Marnier (a vanilla liqueur can be substituted here as well)4 ounces Bulleit Bourbon12 ounces whole milk8 ounces heavy cream

Steps to Make It

Note: It's strongly recommended to make this eggnog a day before you need it. The extra time allows all of the tastes to marry and become one delicious and impressive drink.

- Gather the ingredients. Blend the eggs for 1 minute in either a mixer fitted with a whip attachment or a blender.Add the sugar and spices and blend for an additional 30 seconds to incorporate.Slowly add the liquors and blend another 30 seconds.Add the milk and cream and blend 1 minute more.Cover and refrigerate.Portion out 4 ounces of eggnog into a champagne flute or teacup.Grate fresh nutmeg or cinnamon over the top (optional).