Ready in 25 mins, plus cooling and chilling
Cost per serving £1.10
1 tsp ground nutmeg, plus extra to decorate
2 tsp vanilla extract
8 eggs, separated
110g caster sugar
400ml whisky, brandy or rum
200ml double cream
- In a large saucepan, heat the milk, nutmeg and vanilla extract and simmer for 5 mins. Allow to cool.
- Meanwhile, in a large bowl use an electric hand whisk to beat the egg yolks with the sugar, until light and fluffy. Slowly add the milk mixture to the eggs and whisk to combine.
- Transfer to a large saucepan and simmer, stirring, for 10 mins, until the mixture thickens enough to coat the back of a wooden spoon.
- Divide the egg whites between two large bowls and, using an electric hand whisk, whip until white and frothy. Add the whipped egg whites, alcohol and cream to the saucepan and stir to combine. Chill for 1 hour. Divide between eight glasses and sprinkle with nutmeg to serve.
For a quicker and less frothy eggnog, don’t separate the eggs. Just add both parts of the eggs to the mixture in step 2.