4ozwhite chocolate bar, chopped or 1/2 cup white chocolate chips
2cupsheavy cream
1tspvanilla extract
1- 1 1/2cupsbourbon
Garnish for Glasses
Simple syrup or any syrup
Turbinado sugar
Nutmeg
Cinnamon (optional)
Garnish
Whipped cream
Nutmeg
Instructions
In a small saucepan, add 2 cups of milk. Slowly bring milk mixture to a simmer.In a medium sized bowl, combine egg yolks and sugar. With a hand mixer, beat until fluffy and pale in color, about 2 to 3 minutes.Temper the eggs by pouring a small amount of the heated milk to the eggs, whisking constantly. Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.Return the mixture to the saucepan and cook over medium heat, while constantly whisking until the mixture slightly thickens, about 3 to 5 minutes or when the eggnog mixture reaches 160°F. Do not let it come to a boil. Add the white chocolate and whisk until it’s fully melted.Remove from heat, then use a mesh strainer and strain the mixture into a bowl. This will remove any small cooked pieces of egg. Let mixture cool for about an hour. Cover and refrigerate for at least 4 hours or overnight. Whisk in a 1/2 cup of milk, heavy cream, vanilla extract, nutmeg and 1 cup of bourbon. If the mixture is too thick add additional milk 1/4 cup at a time until it’s at the desired consistency. Add an additional 1/2 of bourbon if desired.Dip the rim of 4 low ball glasses in simple syrup, then roll them in a dish with turbinado sugar, nutmeg and cinnamon. Fill each glass and garnish with a spoonful of whipped cream and an additional sprinkle of nutmeg.