Moran’s Chelsea shares their recipe for a warm Eggnog Martini. It’s pretty much a spiked eggnog latte in a pretty glass. Enjoy!
- 1 cup of sugar
- 1/4 cup of cornstarch
- 1 teas ground nutmeg
- 1 teas pumpkin pie spice
- 8 cups whole milk
- 6 egg yolks
- 3 cups of brandy
- Set a fine mesh sieve over a large bowl. Place bottom of bowl in an ice bath, set aside. Off heat, in a medium saucepan, whisk together the sugar, cornstarch, nutmeg and spice. Gradually whisk in 4 cups of milk, being careful to incorporate the cornstarch. Whisk in the egg yolks.
- Whisking constantly, cook over medium heat until mixture starts to bubble. Reduce heat to low; cook whisking constantly for 1 more minute. Remove from heat; immediately pour mixture through sieve into the bowl. Stir in remaining 4 cups of milk. Let cool in bowl still sitting in the ice bath.
- Just before serving, stir in brandy, ladle into glasses; garnish with pumpkin pie spice.