12 large eggs
18 oz (by volume) granulated sugar
3 teaspoons freshly grated nutmeg
12 oz añejo tequila
15 oz amontillado sherry
36 oz whole milk
24 oz heavy cream
In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add nutmeg and sugar until incorporated and dissolved. Slowly add sherry, tequila, milk and cream. Refrigerate overnight and serve in small chilled cups. Dust with freshly grated nutmeg before serving.
Makes one gallon.