Eggnog

Serves: 4 - 6 people
Takes: 15 mins, plus chilling time

4 egg yolks
60g sugar
1pt whole milk
235ml double cream
90ml whiskey, rum or brandy (your choice)
1tsp freshly grated nutmeg
4 egg whites


1. Beat the egg yolks until well mixed and they look lemony in colour then add in the sugar a little. Beat until the sugar's completely dissolved.
2. Add the milk, cream, alcohol and nutmeg and stir together.
3. In a separate bowl beat the egg whites into soft peaks then add the cream and fold in well. Add in the egg yolk mixture and mix all together.
4. Chill for at least an hour before you serve.
5. Pour the eggnog into individual glasses with a final sprinkling of nutmeg on top.

Top tips:

• This recipe uses RAW eggs so we highly recommend using only fresh, properly-refrigerated eggs with intact shells to reduce the slight risk of Salmonella or other food-borne illness. Look out for grade A or AA eggs

• To make this drink extra good, add in lemonade. This combination is also known as a 'snowball'

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