Home-made Eggnog

Egg yolks are high in Lutein, a carotenoid that helps fight macular degeneration, the leading cause of legal blindness!

Traditionally served at Christmas, eggnog is a frothy and creamy mix of milk, eggs and sugar lightly spiced with cinnamon and nutmeg which can be served either warm or chilled.

To give your glasses a decorative touch, brush the rims very lightly with a little water, that has been boiled then cooled, and then dip in cocoa powder.

Ingredients (5 servings)

For this Eggnog recipe you will need...

• 500ml whole milk

• 1 cinnamon stick

• 1/2 cup caster sugar

• 3 large eggs

• 250 ml double cream

• 1 tsp freshly grated nutmeg

Method

1. Add the milk and cinnamon stick to a saucepan and heat until almost boiling. Cool for 5 mins then remove the cinnamon stick.

2. Place the eggs and sugar in a bowl and, using an electric whisk, beat together until pale and thick. Gradually whisk in the hot milk taking care to not cook the eggs. Return to the pan and heat gently, stirring all the time until just thickened. Cool for 15 mins.

3. Place the cream in a bowl and whip until holding soft peaks. Gently fold the cream into the egg mixture. Divide between five glasses, sprinkle with nutmeg and serve immediately or chill in the fridge for 2 hrs before serving