Eggnog Coupe De Milieu

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READY IN: 2hrs 10mins
Recipe by mollypaul

This recipe is from New Orleans restaurateurs Ti Adelaide Martin and Lally Brennan's "In the Land of Cocktails" as published in our local paper. Cooking time is chilling time.

Ingredients Nutrition

Directions

  1. Preheat water in the bottom of a double boiler.
  2. Whisk the eggs, cream, sugar and cinnnamon together in the top of the double boiler; place over the water and cook for about 6-8 minutes, stirring constantly until thick.
  3. Pour custard through a mesh strainer into a bowl and refrigerate for about 2 hours.
  4. When cold, whisk in the Southern Comfort and vanilla.
  5. Divide among chilled shot glasses and garnish with freshly grated nutmeg.

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