Eggnog

directions

1. 1

   grate nutmeg and have ready.

2. 2

   separate the 4 eggs (white and yolk into separate bowls). add 70g sugar to the yolks and whisk until creamy.

3. 3

   add the milk and the cream to the mix and stir.

4. 4

   pour into a saucepan and heat on medium while constantly whisking. keep heating until 76-82°C. add in nutmeg while hot. add 2 shots of whiskey.

5. 5

   cool quickly in an ice bath until room temp and then add to a pouring jug and put in the fridge.

6. 6

   whisk the egg whites until soft peaks form.

7. 7

   add 1 tbsp sugar and whip again until shaving foam consistency. once whipped, add to the cooled egg mix and whisk again.

8. 8

   put back into fridge to serve very cold. when serving, grate some nutmeg to finish.

9. 9

   whisk the mix every time you pour.