Ingredients:

• 175ml Benna Whole Milk
• 60ml Benna Fresh Cream
• 33g granulated sugar
• 1 cinnamon stick
• 1/2 vanilla bean pod, split and seeds removed
• 1/4 teaspoon nutmeg
• 1 egg, separated
• 40ml Bourbon

Method:

• In a saucepan, combine milk, fresh cream, cinnamon, vanilla bean pod, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to cool
• In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted
• Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon and stir.
• Refrigerate overnight or for up to 2 days
• Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined.
• Serve and garnish with nutmeg