Photo by Fine Young Man Productions
Drambuie Scottish Eggnog
by National Drambuie Brand Ambassador, Claire Needham
Ingredients
- 4 Egg Yolks
- 4 Egg Whites
- 1 pint Whole Milk
- 1 cup Heavy Cream
- 12 parts Drambuie
- 2 dash Vanilla
- 1 tsp Freshly Grated Nutmeg
- Optional: 4 parts of Glenfiddich 12 Year Old if you’d like more of a kick
Preparation
- In a bowl, beat the egg yolks until the color lightens.
- Add the Drambuie, milk, cream, nutmeg, and vanilla.
- Place the egg whites in a bowl and beat into stiff peaks.
- Whisk the egg whites into the mixture.
- Chill in the fridge one, two, or three days.
- Serve in a punch bowl and sprinkle with grated nutmeg.
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