Curl up with a good book and one of these creamy lovelies...
2 oz. Good Quality Bourbon (I used Bulleit)
1/2 oz. Vanilla Extract
1/2 oz. Simple Syrup (I confess, I used splenda)
1 oz. Heavy Cream
2 oz. Whole Milk
1/4 of 1 Egg White (I used the packaged pasteurized eggwhites, about 2 tbs)
Add the contents to a cocktail shaker with plenty of ice. Shake until good and frothy.
Serve in a frosted old fashioned glass. Garnish with:
Freshly Grated Nutmeg
Monday, February 27, 2012
- ▼ 2012 (5)