18 oz (by volume) or 450 grams (by weight) superfine or baker’s sugar (NOT powdered!)
12 oz anejo tequila
15 oz Amontillado sherry
36 oz whole milk
24 oz heavy cream
Fresh nutmeg, for garnish
1. In a stand mixer on low speed, beat eggs until smooth.
2. Slowly add sugar until incorporated and dissolved.
3. Slowly add sherry, tequila, milk and cream.
4. Refrigerate overnight and serve in small chilled cups.
5. Dust with fresh nutmeg before serving.
6. Makes approximately one gallon.