Egg Nogg - Syllabub

For a more up to date and fasionable eggnog, serve it as a syllabub . . . dolloped into espresso cups or shot glasses and 'eat' it with a spoon.



Makes 15 x 60ml servings

INGREDIENTS

• 1 egg
• 2tsp pure vanilla extract
• 65g caster sugar
• 3 x 15ml tbsp each of bourbon, dark rum and brandy
• 500ml double cream
• Good grating of fresh nutmeg

METHOD

In a large bowl, crack the egg and add the vanilla, sugar, bourbon, rum and brandy, and grate in an exuberant amount of fresh nutmeg. If you don't want to use all 3 drinks, then choose your preferred one and triple the single measure given. Whip together all the ingredients, except the cream, with an electric whisk.

Slowly whisk in the cream and continue whisking until the cream is softly whipped, but still holds its shape when the whisk is lifted out. Be patient: the alcohol acts as a thinner, so the cream takes a while longer to thicken.

Dollop into 15 espresso cups or shot glasses and grate a little nutmeg over each one - optional, sprinkle over some festive sprinkles or edible glitter!

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