Eggnog

Ingredients

• 3 eggs
• 1½ cups milk
• ¾ cup castor sugar
• 1 teaspoon vanilla essence
• ½ teaspoon dried ginger powder
• A pinch of cinnamon powder + for sprinkling
• A small pinch of clove powder
• A small piece of nutmeg
• ¾ cup fresh cream
• Ice cubes as required
• Cinnamon sticks to serve

Method

1. Heat milk in a deep pan till it becomes warm.
2. Separate egg yolks from egg whites and put into separate bowls. Add ½ cup castor sugar to egg yolks and beat with an electric beater till the mixture turns light and fluffy.
3. Pour some of the warm milk into the egg yolks mixture and whisk till well combined. Transfer this mixture back into the remaining milk and place the pan on low heat. Add ½ teaspoon vanilla essence, mix and cook till the mixture coats the back of the spoon while stirring continuously. 
4. Transfer the mixture into a large bowl and place it over a bowl of ice and cold water. Whisk the mixture till it cools to room temperature. Add dried ginger powder, cinnamon powder, clove powder, remaining vanilla essence and grate the nutmeg into it and mix till well combined.  
5. Add fresh cream and whisk well. Strain the mixture into a jar and refrigerate for 3-4 hours for the flavours to infuse. 
6. Combine the egg whites with the remaining castor sugar and beat till soft peaks form.
7. Put ice cubes into individual serving glasses. Pour the chilled mixture into each glass. Top it up with the whipped egg whites and sprinkle cinnamon powder. Serve immediately with cinnamon sticks.