Vanilla Spiced Eggnog

Ingredients:

500ml whole milk
250ml double cream
4 large egg yolks
80g caster sugar
2 tsp vanilla extract or vanilla paste
1/2 tsp freshly grated nutmeg (plus extra to serve)
1/2 tsp ground cinnamon
Pinch of ground cloves
Whipped cream, to finish
Cinnamon sticks or nutmeg, for garnish

Optional:
30–40ml dark rum, brandy or bourbon

Method:

• Gently heat the milk, cream, cinnamon, nutmeg and cloves until steaming — do not boil.
• Whisk the egg yolks and sugar until pale and slightly thickened.
• Slowly pour the warm milk mixture over the eggs, whisking constantly.
• Return to the pan and cook gently over a low heat, stirring continuously, until it coats the back of a spoon.
• Remove from the heat and stir in the vanilla (and alcohol, if using).
• Strain for extra smoothness and pour into heatproof glasses.
• Top with whipped cream and a light dusting of nutmeg. Serve warm.