Eggnog

Christmas in July just wouldn't be the same without this warming, tradtional drink.

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups whisky
1 and a ½ cups of brown sugar
¾ cup brandy
2 teaspoons ground nutmeg

In a large bowl beat the egg yolks with the sugar for 10 minutes.

Very slowly, add in the whisky and brandy.

Then, allow the mixture to cool in the fridge (for up to 5 hours).

30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.Then stir in the nutmeg.

In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.

In yet another bowl, beat the egg whites until stiff peaks form.

Gently fold the egg white mixture into the egg yolk mixture.

Then gently fold the cream into the egg mixture.

Ladle into cups and garnish with nutmeg

Serves: 8.