THE DRINK: Spiked Eggnog

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The Goods:

6 large egg yolks

½ cup granulated sugar

1 cup heavy whipping cream

2 cups 2% Milk

½ teaspoon grated Nutmeg

Salt

½ teaspoon Vanilla extract

1 teaspoon grated Cinnamon

6 oz. | 180 mL Signal Hill Whisky

Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and a pinch of salt. Stir often until the mixture reaches a bare simmer.
Add a spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a spoonful at a time to temper the eggs.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for a few minutes until the mixture is slightly thickened. It will thicken more as it cools.
Remove from heat and stir in the Signal Hill Whisky.
Pour the eggnog through a fine mesh strainer into a pitcher or container and cover it with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, utterly smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
Garnish with whipped cream, Orange slice, Orange zest, Cinnamon stick and grated Nutmeg.
Store homemade eggnog in the fridge for up to one week.