550ml whole milk 400ml double cream ½ tsp cinnamon powder Vanilla pod, split and seeds removed 1 tsp ground nutmeg 5 eggs, yolks and whites separated 100g caster sugar 150ml brandy or rum (optional) 5 egg whites
In a saucepan, combine the milk, cream, cinnamon, vanilla seeds and pod, and nutmeg. Bring to the boil over a medium heat, and once boiling, remove from the heat and allow to steep for a few minutes.
In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. If you wish to add alcohol, stir in at this point then cover and refrigerate
overnight, or for up to 3 days. Before serving, beat the egg
whites in a large bowl until soft peaks form. Gently fold into eggnog until combined. Serve with a sprinkle of cinnamon and cinnamon sticks if desired.