Cocktail of the Week: The Dairy Farm

I thought I would start a new feature for this blog.  I have, pretty much, grown tired of the Saturday Soundtrack but I still like the structure of a regular topics.  So, without further ado, the first Cocktail of the Week.

The Dairy Farm (an original recipe)
The other night it was kind of chilly, I was feeling sad and wanting to feel the happiness of Christmas, which means eggnog.  But I didn't have all the needed ingredients.  What did I have?

Strauss Family heavy cream
Christian Brothers V.S. brandy (It is produced by the Heaven Hill company of Kentucky)
Granulated sugar
Nutmeg
Allspice

Note on spices: If you only have pre-ground nutmeg and allspice that's okay.  But if you are going to make this for guests, you really should use a little grater and a dedicated pepper mill, for the sake of presentation.  Besides, fresh is always better.

Note on brandy:  If you use Paul Mason brandy (not recommended) you will want to leave the sugar out of this recipe.  Paul Mason is already very sweet.

Note on cream:  This is the main part of the drink so it needs to be of the highest quality.  Ultra high temperature (UHT) pasteurization and homoginization ruins the God-given taste of milk and cream.  If you can't get Strauss Family cream in your area look for any non-homoginized cream pastueurized using HTST pasteurization or even un-pasteurized (trust in the alcohol and stomach acid to kill any bacteria) that is from grass-fed (NO CORN!) dairy cows.

Directions:  Put 1 tsp granulated sugar and 2 oz brndy into a large mug. Heat 6 oz of heavy cream on stovetop or in microwave.  DO NOT BOIL!  Pour hot cream into mug.  Stir gently. Grate a little nutmeg and grind a little allspice onto the cream, no more than 1/8 tsp of each.  Drink.   If you only have pre-ground nutmeg and allspice that's okay.  But if you are going to make this for guests, you really should use a little grater and a dedicated pepper mill, for the sake of presentation.  Besides, fresh is always better.