Just a few simple ingredients can create the most indulgent of holiday beverages. The depth of The Macallan’s flavor adds another layer to the richness of traditional eggnog.
3 pints heavy cream
½ teaspoon nutmeg
1-cup The Macallan Sherry Oak 12 Year Old Whisky
1 cup cognac
½ tsp salt
Separate the eggs. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add The Macallan Sherry Old 12 Year Old Whisky and cognac, while beating at slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, and then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.