Step 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.

Step 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.

Step 3: Add Spices

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

Step 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.

Step 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).

Step 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.

Step 7: Beat Egg Whites

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

Step 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.

Step 9: Serve

Ladle the prepared eggnog into serving glasses.

Step 10: Garnish

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

• Add hot milk gradually to the egg mixture while beating to prevent the eggs from scrambling.

• Rum or other liqueurs can be used instead of brandy.

• Alcohol is entirely optional and can be omitted for a non-alcoholic version.