Egg Nugg

Total Time: 1hr 25min Yield 8 servings

Ingredients:

• 6 large eggs (separated into yolks and whites)

• 3/4 cup granulated sugar, divided

• 2 cups whole milk

• 1 cup heavy cream

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cinnamon

• 1/4 cup bourbon, rum, or brandy (optional)

• .125g to .25g RSO/FSO (Available in Dispensary)

• Cinnamon sticks or grated nutmeg for garnish (optional)

Instructions:

1. Prepare the Base:

   • In a large mixing bowl, whisk together the egg yolks and 1/2 cup of sugar until the mixture is pale and thick.

   • Gradually whisk in the milk, cream, vanilla extract, and spices until smooth.

2. Infuse with RSO:

   • Heat the milk and cream mixture gently in a saucepan over low heat until warm (not boiling).

   • Stir in the RSO until it is fully dissolved and blended. Remove from heat and let cool slightly.

   • Whisk the RSO-infused mixture back into the egg yolk mixture until smooth.

3. Optional Alcohol Addition:

   • If using alcohol, whisk it in now. This will add flavor and act as a mild preservative.

4. Beat the Egg Whites:

   • In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.

   • Gently fold the whipped egg whites into the eggnog mixture. This step adds lightness and a smooth texture.

5. Chill:

   • Cover the eggnog and refrigerate for at least an hour to let the flavors meld and the mixture chill.

6. Serve and Garnish:

   • Pour into glasses and garnish each with a cinnamon stick or a sprinkle of grated nutmeg.