Eggnog Coupe de Milieu

2 medium eggs

1 cup heavy cream

cup sugar

Pinch ground cinnamon

½ cup Southern Comfort

teaspoon vanilla extract

Grated nutmeg, for garnish

Bring about an inch of water to a simmer in the bottom half of a double boiler.

While the water heats, in the top half of the boiler combine the eggs, heavy cream, sugar and cinnamon. Place the top half over the simmering water and whisk until thick and frothy, about 6-8 minutes.

Pour the mixture through a mesh strained into a bowl. Refrigerate until chilled like custard, about 2 hours. When cold, whisk in the Southern Comfort and vanilla. Divide among chilled shot glasses and garnish with freshly grated nutmeg.

Serves six to eight.

Nutrition values per serving: 180 calories, 14 g fat (8 g saturated), 4 g carbohydrates, 0 fiber, 2 g protein, 100 mg cholesterol, 30 mg sodium.

"In the Land of Cocktails" by Ti Adelaide Martin and Lally Brennan

(2007 William Morrow, $19.95)