4 whole eggs
1/3 cup vanilla sugar (see note)
1/2 teaspoon cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg, plus more for garnish
1 cup heavy cream
1 1/2 ounces bourbon per cocktail

Separate the eggs. Beat yolks until light in color. Add the vanilla sugar to yolks and combine until smooth. Add the cocoa powder, cinnamon, nutmeg and cream. Whisk until ingredients are thoroughly blended together.

Beat egg whites to soft peaks, then slowly fold beaten whites into egg-yolk mixture until light and airy. Adjust nutmeg and cinnamon to taste.

For each serving, pour 2 ounces eggnog and 1 1/2 ounces bourbon into a cocktail shaker filled with ice. Shake, then strain while pouring into a glass. Garnish lightly with a fresh grating of nutmeg.

Makes 8 or more cocktails.

NOTE: To make vanilla sugar, slice 1 vanilla bean in half, place it in 1 cup of sugar and let sit for 24 hours or more to infuse sugar with vanilla flavor. Use leftover sugar to flavor coffee or hot cocoa