4 eggs (separated)

100gm sugar

1/2 tbl sp cinnamon

1 tbl sp vanilla

320ml milk

320ml thickened cream

80ml dark rum

80ml cognac

80ml brandy

Pinch salt

Garnish: whole nutmeg

Place sugar, cinnamon and vanilla in a pan with a dash of water and pop onto lowest heat. You want to melt the sugar and infuse the cinnamon and vanilla into it to make a quick syrup. Whilst syrup is melting, whisk your egg yolks. Once syrup is melted, pour in small amounts onto yolks whilst whisking to temper it. Don’t go to fast so not to curdle.

Now add milk, cream, rum, cognac and brandy slowly in bit by bit and continue gently whisking the whole time to aerate and bring together.

In seperate bowl whisk your egg white with salt until you have soft peaks. Once peaks are hit, gently whisk into your eggnog mixture, until everything is smooth and fluffy (no lumps).

Place in fridge until ready to drink. When ready to serve if in jug give it a good stir or if in bottle give it a good shake. Pour over ice and enjoy super cold, with fresh microplanes nutmeg on top.