Makes one cocktail.
Add whisky to a mug. Stir in eggnog. Top with whipped cream and dash of nutmeg.
*Toasted Walnut and Vanilla Bean Infused Whisky: Pour 750 ml bottle of Port Cask Finished Virginia-Highland Whisky into a container. Add ½ cup toasted walnuts (toast in a 350-degree oven for 10 minutes, flipping halfway through) and one split vanilla bean. Let sit for two or more days. Strain whisky and discard leftover walnuts or use in a baked good.
**Vanilla Bean Whipped Cream: 2 cups heavy whipping cream, 3 ounces agave syrup and 1 vanilla bean, split. Combine in a container and whisk together quickly until medium to stiff peaks form. Do not over beat. Keep refrigerated for up to 2 weeks.