Egg Nog and Vanilla Bourbon

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6 oz sweetened condensed milk
8 egg yolks
4 cups whole milk
2 cup heavy cream
1/2 cup sugar
1/4 cup rye whiskey
1 oz orange liqueur ( Creole Shrubb, Triple Sec, Cointreau)
1/4 tsp fresh nutmeg
1/8 tsp mace
1/8 tsp allspice
1/8 tsp cardamom
1 tsp orange zest
2 tsp vanilla

Combine eggs with the sugar and whisk until thoroughly combined. Add the condensed milk then whisk in the milk and cream. Add remaining ingredients(except zest) and whisk together. Strain through fine strainer. Keep cold in refrigerator or over ice. Serve in cold glass and garnish with zest.

Vanilla Bourbon
8 oz bourbon
4 vanilla beans (split in half long wise)

Steep the beans in bourbon for one month in an air tight container. Shack bottle every 4 or 5 days to agitate the beans.

Substations to the Eggnog:

rum for whiskey
no orange liqueur
coconut milk for 1 cup of whole milk
brandy for whiskey
nutmeg only no other spices (for more traditional eggnog)

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