Pour Bombay Sapphire Gin into a mixing glass. Add the peppermint teabag, and let it steep for a couple of minutes. In the meantime, whip the egg white with sugar until stiff, and fold in the egg yolk, heavy cream, milk, and nutmeg. Combine equal parts eggnog and peppermint infused Bombay Sapphire Gin in a shaker over a small amount of ice, roll it, and strain into a martini glass. Garnish with a mint leaf.
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