Spiked Eggnog

Crack all 6 large eggs one at a time over the large brushed stainless steel mixing bowl, carefully separating yolks into the bowl, and placing whites into the small airtight glass container (set sealed whites in the fridge to reserve for another use or to whip and fold into eggnog for extra fluff). Add the measured 100g granulated sugar and 1/8 tsp fine sea salt to the bowl with the yolks.

Use the forest green-handled silicone whisk to beat the egg yolks, sugar, and salt together continuously for 2-3 minutes, until the mixture turns a pale lemon yellow, thickens noticeably, and leaves a slow, thick ribbon trail when the whisk is lifted 5cm above the bowl surface.

Pour the 480ml whole milk, 240ml base heavy cream, 1 tsp grated nutmeg, 1/4 tsp ground cinnamon, and 1 tsp vanilla extract into the medium heavy-bottomed stainless steel saucepan. Place over medium-low heat, stirring occasionally with the silicone whisk, until the mixture reaches 160°F (71°C) and produces thin wispy steam – do not bring to a rolling boil, as boiling will cause curdling when combined with eggs.

Hold the silicone whisk in one hand to stir the egg yolk mixture constantly and vigorously. With the other hand, use the clear glass liquid measuring cup to scoop hot spiced dairy from the saucepan, pouring it into the yolk mixture in a very thin, steady stream. Continue adding hot dairy 1/4 cup at a time, whisking nonstop, until half of the dairy has been incorporated into the yolks. This gradual temperature rise prevents eggs from curdling into scrambled egg lumps.

Pour the tempered yolk and dairy mixture back into the saucepan with the remaining hot dairy, stirring constantly with the silicone whisk over medium-low heat. Cook for 3-5 minutes, monitoring temperature with the instant-read thermometer until the base reaches exactly 160°F (71°C) and thickens enough to evenly coat the back of the twisted stainless steel bar spoon. When you run a clean finger across the coated spoon, the line should hold cleanly without running. Do not heat above 170°F (77°C), as this will cause curdling.

Set the fine-mesh stainless steel sieve over the opening of the 1.5L clear glass serving pitcher. Pour the hot custard base slowly through the sieve to catch any tiny curdled bits or undissolved spice clumps, resulting in a perfectly smooth liquid. Let the strained base cool to room temperature for 30 minutes on the counter, then cover and refrigerate for a minimum of 4 hours (or up to 3 days) until completely chilled to 40°F (4°C).

Once the custard base is fully chilled, remove the pitcher from the fridge. Pour in the 120ml dark spiced rum and 120ml bourbon whiskey, stirring gently but thoroughly with the twisted stainless steel bar spoon to fully combine. Taste and adjust strength as desired: add an extra 60ml (1/4 cup) of spirits for a stronger drink, or 60ml extra cold whole milk for a milder, creamier version.

Pour the 120ml cold heavy whipping cream for garnish into a clean matte cream pinch bowl. Whip with a clean silicone whisk until soft, billowy peaks form that curl gently over at the tip when the whisk is lifted – do not overwhip to stiff, grainy peaks, as the cream should melt slightly into the eggnog when served.

Pour the chilled spiked eggnog from the pitcher into the thick-walled clear glass punch cups, filling each cup 3/4 full to leave room for garnish. Top each serving with a generous dollop of the softly whipped cream, grate fresh whole nutmeg directly over the cream for a fragrant, speckled garnish, and rest a single cinnamon stick across each cup rim before serving.