INGREDIENTS
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Eggnog base:
4 egg yolks
50g caster sugar
Large pinch of salt
45g whiskey, rum, or brandy
160g double cream
300ml milk
1g nutmeg
1g ground cloves
125g melted white chocolate
Splash of vanilla essence
1 vanilla bean, split, scraped, and cut into four
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Crème Chantilly
250ml double cream
1 tbsp vanilla essence
Pinch of salt
30g icing sugar
1 vanilla bean, split and scraped
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To Serve
Freshly grated nutmeg
Grated white chocolate
Method
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Eggnog base:
In a medium saucepan, combine the milk, cream, salt, half the sugar, vanilla essence, nutmeg, cloves, and chosen alcohol.
Bring to 75°C and leave to infuse for 15–20 minutes.
Meanwhile, whisk the egg yolks with the remaining sugar until pale and fluffy.
Gradually pour the warm infused milk over the yolks, whisking constantly.
Return the mixture to a medium-low heat and cook to 85°C, stirring until the custard thickens and coats the back of a spoon.
Strain through a fine sieve over the melted white chocolate and whisk until smooth and combined.
Transfer to a canister, filling halfway, and charge with two CO₂ cartridges. Keep warm at 65°C until ready to serve.
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Crème Chantilly
Whisk all ingredients together until soft peaks form.
Refrigerate until ready to use.
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To Serve
Pour the warm eggnog into a glass, top with Crème Chantilly, and finish with grated white chocolate and nutmeg.