Chefs and venues who triumphed at our 2019 Food & Drink Awards suggest recipes
to impress your festive dinner guests
In a saucepan, combine the milk, cream, cinnamon, vanilla pod, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.
In a large bowl or stand mixer, beat the egg yolks and sugar until combined and thickened.
Slowly whisk in the milk and continue to mix until all ingredients combined and smooth. Add the gin and stir. Refrigerate overnight or for up to three days.
Before serving, if desired, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined.
Serve and garnish with freshly grated nutmeg.
ABOVE, LEFT: Eggnog from Goosnargh Gin ABOVE, RIGHT: Tom Parker’s Tiramisu RIGHT: Lemon posset