Step-by-Step Instructions

1. 1.Separate Eggs

   Separate 6 eggs, placing the yolks in one bowl and the whites in another. Set the egg whites aside for later use.

2. 2.Beat Yolks and Sugar

   Add 1/3 cup of caster sugar (super fine white sugar) to the egg yolks. Using an electric mixer, beat the mixture until it becomes thick, smooth, and light yellow in color, which should take a few minutes.

3. 3.Add Spices

   Stir in 1/2 teaspoon of cinnamon and 1/2 teaspoon of ground nutmeg into the egg yolk mixture.

4. 4.Temper with Hot Milk

   Gradually add a small amount of the hot milk (from the total 3 cups) to the egg mixture while continuously beating with the electric mixer. This tempering step helps to prevent the eggs from scrambling.

5. 5.Combine Milk and Egg Mixture

   Pour in the remaining hot milk and continue to beat with the electric mixer until all ingredients are well combined and the mixture is frothy. (The chef transfers the mixture to a larger bowl at 1:20 to prevent splashing).

6. 6.Add Cream and Brandy

   Stir in 1 cup of cream and 1 cup of brandy (this is optional; rum or other liqueurs can also be used). Beat with the electric mixer until fully incorporated.

7. 7.Beat Egg Whites

   In the separate bowl, beat the reserved egg whites with an electric mixer until soft peaks form.

8. 8.Fold in Egg Whites

   Gently fold the beaten egg whites into the eggnog mixture using a spatula. Continue folding over and under until the egg whites are fully integrated into the mixture.

9. 9.Serve

   Ladle the prepared eggnog into serving glasses.

10. 10.Garnish

    Sprinkle a little extra ground nutmeg over the top of each serving for garnish.