Method

• First, in a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla extract and slowly bring the mixture to a low boil.
• Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in colour. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
• Then, return mixture to the saucepan and cook over medium heat until slightly thick and coat the back of a spoon (do not boil). If using a candy thermometer, the mixture should reach 160º.
• Remove from heat and stir in heavy cream and bourbon. Refrigerate until chilled.
• Pour chilled espresso into your favourite glasses, then using a spoon upside downpour the chilled eggnog slowly on top of the cold espresso.
• Finally, garnish with whipped cream and cinnamon and serve.