A seasonal favourite, this rich, creamy and spiced drink is best served chilled. Suitable for all, the recipe can be adapted to make it dairy-free and it can be served with or without alcohol…

Serves: 8
Preparation and cooking time: 15min, plus 30min infusing time and refrigeration

1. In a pan combine the milk and cream, the vanilla pod and cinnamon. Bring to the boil over a medium heat, then set aside to cool and infuse for 30min.
2. Place the egg yolks and 50g of the sugar in a bowl and whisk until they are pale, fluffy and leave a trail.
3. Remove the spices from the milk, then slowly whisk it into the egg mixture, then add the alcohol (if using). Pour into a large jug, cover and refrigerate overnight.
4. When ready to serve, whisk the egg whites in a large clean bowl until foamy. Add the remaining sugar and whisk until soft peaks form.
5. Strain the milk mixture and discard the vanilla and cinnamon.
6. Fold the egg whites into the milk mixture, then ladle into glass tumblers. Sprinkle with a little grated nutmeg before serving.

Chef’s tip: For a dairy free version, replace the milk with 2 cans of coconut milk and use rum. For a non-alcoholic version, leave out the rum/whisky. The warming flavour of the spices mean that this mix makes a great tasting alcohol-free drink, too.

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