Family Friendly Eggnog

Now I know that this recipe might be a bit divisive - not everyone loves the idea of drinking their eggs! - but it's a Christmas classic for a reason.

This version is alcohol optional, making it friendly for the little ones, and easy to spike with your favourite tipple later on.

Serves 6

Ingredients

• 6 large egg yolks (I like to save the whites to make meringues, or an omelette!)
• 100g granulated sugar
• 240ml heavy whipping cream
• 480ml milk
• 1/2 teaspoon ground nutmeg
• pinch of salt
• 1/4 teaspoon vanilla extract
• ground cinnamon, for topping
• alcohol optional; either rum, brandy, or bourbon would be delicious

Method

1. In a medium bowl, your egg yolks and sugar together until light and creamy and then set aside.
2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt, giving it a stir until it reaches a light simmer - you don't want it boiling over! Once it's simmering, turn the heat down to low.
3. Once it's simmering, add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Once the milk mixture is fully whisked in, add another and continue with one big spoonful at a time, to temper the eggs. 
4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
5. Whisk constantly for a few minutes, until the mixture is just slightly thickened (or until it reaches about 71°C on a thermometer). If it looks a bit too thin, don't worry! It will thicken more as it cools.
6. Remove from heat and stir in the vanilla (and alcohol, if you're using it)
7. Pour the eggnog through a fine mesh strainer or sieve into a pitcher or other container, and cover it with plastic wrap. 
8. Pop your pitcher in the fridge until the eggnog is chilled. Because the mixture will continue to thicken as it gets colder, if you want a thinner and completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
9. Serve with a sprinkle of cinnamon or nutmeg, and a dollop of fresh whipped or squirty cream.

The eggnog will store in an airtight container in the fridge for up to one week.