We have taken the hassle out of eggnog with this simplified Christmas Spirit recipe.
Serves several people
Black Cow Christmas Spirit, 225ml
Three Clarence Court Burford Brown eggs, separated
Caster sugar, 75g
Full fat milk, 300ml
Double cream, 150ml
A pinch of ground cinnamon
A pinch of ground nutmeg
Step by step
Grab two bowls from the cupboard, crack your eggs and separate the yolks from the whites into their respected bowls.
Whisk the egg yolks and half of the sugar for 2-3 minutes until light and frothy. Add the milk, cream, alcohol, spices until throughly mixed.
Then whisk the egg whites and the rest of the sugar until fairly stiff.
Fold the egg whites and alcohol mixture into the yolk bowl, combining everything together and gently whisk one last time.
Pour into a sealable bottle and store in the fridge to chill until ready to serve.
Serve in any glass you see fit with a light dusting of cinnamon powder and grating of nutmeg.