WINTER SPICED EGGNOG

The glorious syrup for this recipe can be pre-made using spices that most people will have in their cupboards. It can be also be stirred into whisky for a twist on the traditional cocktail recipe.

SERVES 4

2 medium free-range eggs, separated

50g Spiced Ginger Syrup (alternatively, you can use 50g caster sugar mixed with 5g ground allspice)

1 tbsp caster sugar

150ml whole milk

130ml double cream

120ml gold or dark rum

Freshly grated nutmeg, to taste

TO MAKE THE SPICED GINGER SYRUP

500ml simple syrup (make using I part water to 1 part caster sugar; mix and bring to boil, them simmer until the sugar is completely dissolved)

2g star anise

80g ginger

30g black peppercorns

2g cloves

5g ground cinnamon

12g coriander seeds

To make the Spiced Ginger Syrup, toast all spices barring the ginger in a hot pan for about 5 minutes – keep them moving. Crush the ginger.

Crush all dry ingredients once toasted. Add everything including the simple syrup to the pan and bring to the boil and simmer for 10 minutes. Allow to cool and leave to macerate for 24 hours or to taste.

Whisk the egg yolk with the Spiced Ginger Syrup (or the caster sugar and allspice mix, if using, but reserve one tablespoon) until fully incorporated. Stir in the milk, the double cream and the rum. (This mixture can be made ahead of time and kept in the fridge for up to 3 days.)

When ready to serve, whisk the egg white to stiff peaks with a tablespoon of caster sugar or the reserved tablespoon of caster sugar and allspice mix if not using Spiced Ginger Syrup.

Fold the stiffened egg white into the cream mixture. This will take time but persist until all the egg white is fully incorporated.

Serve in whatever glass takes your fancy. Grate a small amount of nutmeg over the top and float a star anise on top for effect.