CLASSIC EGG NOG
150ml double cream
1 vanilla pod, split
1 cinnamon stick
3 large British Lion eggs, separated 75g caster sugar
175ml dark rum or Bourbon whisky (optional)
A little freshly grated nutmeg
In a pan combine the milk and cream, the vanilla pod and cinnamon. Bring to the boil over a medium heat, then set aside to cool and infuse for 30 mins. Place the egg yolks and 50g of the sugar in a bowl and whisk until they are pale, fluffy and leave a trail. Remove the spices from the milk, then slowly whisk it into the egg mixture, then add the alcohol. Pour into a large jug, cover and refrigerate overnight. When ready to serve, whisk the egg whites in a large clean bowl until foamy. Add the sugar and whisk until soft peaks form. Fold the egg whites into the milk mixture, then ladle into glass tumblers. Sprinkle with a little more grated nutmeg before serving.