Egg Nog


½ cup rum
½ cup brandy
2 cups full cream milk
1/2 cup thickened cream
1 tsp vanilla essence
1 teaspoon ground nutmeg (plus more for serving)
6 eggs
1 cup white sugar


  1. Beat eggs until fluffy and light.
  2. Add beaten eggs, milk, sugar, vanilla essence and nutmeg to a saucepan over medium heat. Cook over medium heat until the mixture thickens enough to coat a metal spoon.
  3. Remove saucepan from heat. Stir in rum and brandy, cover, and refrigerate for 1 hour.
  4. In a separate mixing bowl, beat cream until soft peaks form. Gently fold the liqueur mixture into the cream.
  5. Serve straight away in cold glasses. Dust with nutmeg.

Serves 6-10