Bacon 'N Eggnog Cocktail Recipe

• 1 quart milk
• 1 pint cream
• 1 teaspoon nutmeg
• 2 vanilla beans
• 2 extra-large egg yolks
• 1 1/4 cup sugar
• 1/2 cup milk powder
• 3 tablespoon glucose powder
• 3/4 cup bourbon flambé
• one 750-milliliter bottle maker’s mark bourbon
• 6 ounce liquid bacon fat
• 4 1/2 cup eggnog
• 2 cup bacon-infused maker’s mark
• 12 slices candied bacon

1. Whisk the cold milk and milk powder together. Add the cream, nutmeg, and vanilla bean and bring to a boil. Whisk the glucose, sugar, and yolks together. Temper the milk into the yolks. Put back to the heat and cook to 85 degrees Celsius. Let the mixture sit overnight and add the bacon-infused bourbon.
2. Using the sous vide method, combine the bourbon and liquid bacon fat into a sealable bag. Seal the bag and place in a warm water bath for a minimum of 2 hours to infuse. Remove the bag and keep in the freezer until ready for use. When infused bourbon is ready for use, pour the concoction through a cheesecloth to filter.
3. Fill shaker with ice, add the contents, shake, and strain into chilled wine glasses and sprinkle with candied bacon.