Eggnog cocktail with whiskey and yolks

Ingredients:

Eggnog cocktail

• 2 cups whole milk
• 1.5 cups heavy cream
• 6 large egg yolks at room temperature
• 1 cup of sugar
• 1 tsp grated nutmeg + extra for serving

Innings

• 0.5 tbsp. maple syrup
• 1 cup chopped gingerbread
• 240 ml. whiskey or bourbon
• Additionally: martini glass 200 ml.

Preparation:

1. Eggnog:
   
   In a heavy-bottomed saucepan, combine milk and cream, heat over medium heat until milk mixture is hot, stirring with a wooden spatula.
2. Meanwhile, in a bowl, beat the egg yolks with sugar until pale and smooth.
3. While whisking the yolks, add a couple of tablespoons of the hot milk mixture, gradually adding until it reaches 1/4 cup. Return the yolk mixture to the saucepan and place over medium heat. Continue cooking, stirring gently with a wooden spatula, until the cream thickens, about 5 minutes. Transfer to a separate container and refrigerate for at least 1 hour. Then add the nutmeg.
4. Innings:
   
   When ready to serve, pour maple syrup into one bowl and crushed gingersnaps into another. Dip the rim of each martini glass in maple syrup, then dip it in the crushed gingersnaps to seal.
5. For one serving, pour 3/4 cup of eggnog into a shaker with ice, add 60 ml of whiskey, and shake vigorously (you can also shake the cocktail in a 0.5L mason jar with a lid). Strain into a prepared glass. Sprinkle with a little nutmeg and serve.