Easy Christmas eggnog recipe

Separate the egg whites from the yolks and set the yolks aside.

Put a saucepan on the heat and add the cream, milk, cinnamon stick, vanilla extract and grated nutmeg. Stir and heat to boiling point. Remove from the heat and set aside for 10 minutes.

Add the egg yolks and sugar to a blender jug. Whip with the wire and whisk until white.

Strain the infused milk and gently add it to the glass while continuing to whisk.

Put a saucepan on the heat and add the egg yolk mixture. Stir with the whisk over gentle heat, without letting it come to a boil until the mixture begins to thicken.

Remove from the heat and leave to cool. Add the whisky and stir.

Pour the punch into glasses and cover with cling film, touching the punch to prevent crusting. Leave to stand in the fridge for 6 hours.

Serve the Christmas eggnog and garnish with whipped cream. Sprinkle with cinnamon powder to decorate.