It is years since I last had an eggnog at Christmas, always a tradition as a child. Mum would start baking Christmas Eve, drink the eggnog (with just a little for me) while Dad had one of his rare outings to the nearby club. I miss those days. This is just one of the recipes the family used.

6 large organic eggs, separated
8 oz icing sugar
3 fl oz brandy or rum
6 fl oz whipping or single cream
6 fl oz double cream
1 tsp freshly ground nutmeg, or to taste
2 oz icing sugar

Separate the eggs
Put the egg whites into a clean bowl, cover with cling-film and refrigerate until needed
Beat the yolks until they lighten in colour, while continuing to whisk, slowly add the icing sugar. Continue whisking until the mixture turns a much lighter colour and has a lovely smooth silk like texture, while continuing to whisk, very slowly drizzle in the alcohol
Cover and leave to stand for an hour or so at room temperature, or you can refrigerate but this will probably need leaving a little longer
Stir in the whipping or double cream then add the nutmeg (amount to taste)
Mix thoroughly, cover and refrigerate for 3 hours
Whisk the egg whites until fairly stiff then add the sugar while continuing to whisk
Transfer the whites to a clean serving bowl, drizzle in the egg yolk mixture while whisking
If liked, sprinkle a little nutmeg over the top to decorate