Egg Clog Nog

I holidays are clearly over.  This fact, while it may be agonizing for some to stomach, is indisputable, even though some hapless fools keep their wreathes hung and cling tight to them like a life preserver in shark infested waters.  These people are either lazy (my excuse) or hopelessly delusional.  But just because your Christmas tree has been rotting in the gutter for weeks does not mean you have to stop consuming all the delicious food and drink of the holidays.  Gluttony owns no calendar.  
I present to you a step by step guide to concocting you very own little glass of eggnog!

                                           

You are going to need about 1 oz. of heavy cream.

Grab yourself 1/2 oz. of simple syrup.

Pour those into a shaker and dry shake (meaning without ice) for a couple minutes.  This is basically whipping the heavy cream, like you used to attempt to do with half and half packets in Denny's.

Separate an egg yolk (not sure why I have two pictured) and throw that into the mix.  Throw out that stupid leftover egg white.

You had better believe there is booze involved.  Toss in 1 1/2 oz. of either rum, brandy, or bourbon.  You can always use more if you desire, because it's your liver not mine.  

Grate a pinch some fresh (must be fresh) nutmeg in there,

and also a little cinnamon.  Do one last dry shake to mix up that wonderful yolk and rum, and then add  ice to the shaker and perform the final shake!

Strain all of this into your preferred drinking vessel.  Some use a martini glass but I like these little punch bowl glasses with tiny handles.  And finally, never forget to grate some more nutmeg over the top. Cheers!