• 4 large eggs
• 3/4 cup granulated sugar
• 2 cups whole milk
• 3 oz spiced rum
• 3 oz bourbon
• 1 cup heavy cream
• 1 teaspoon grated nutmeg, more for garnish
1. Crack eggs in VENTRAY blender for one minute at low speed.
2. Slowly add sugar.
2. Add remaining ingredients, blend with low speed, then to high speed until well mixed.
3. Refrigerate for at least one hour.
4. Grating nutmeg on top.
5. Serve in wine glasses.
