Christmas Cardamom Eggnog

Serves: 2

You will need

700ml whole milk
200ml double cream
1 vanilla bean pod, split and seeds removed
2 cinnamon sticks
1 teaspoon freshly grated nutmeg, plus more for garnish
5 cardamom pods
6 Heritage Breeds Copper Marans eggs, separated
150g cup golden sugar
100ml Dark Bourbon
Handful of crushed pistachio, hazelnut and almonds for the garnish



Directions

1 In a saucepan bring the milk, cream, vanilla, cinnamon, nutmeg, and cardamom to the boil over a medium heat. Once boiling take off the heat.

2 In a sperate bowl, whisk the Heritage Breeds Copper Marans egg yolks and sugar until thick.

3 Gently pour in the milk mixture and whisk until combined.

4 Add in the bourbon (at this stage, the mixture will keep in the fridge for 3 days)

5 Before serving, beat the egg whites in a bowl until soft peaks form.

6 Gently fold into the eggnog mixture.

7 Pour into two glasses, garnish with nuts and enjoy!

Recipe courtesy of Heritage Breeds / Alex Head from The Social Pantry



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