Renais Eggnog

Step 1

Scale this recipe up as you see fit. In a food processor or stand mixer add your eggs and caster sugar and beat on medium speed, use the highest quality eggs as possible.

Step 2

Next add your double cream and milk, then pour your booze in slowly whilst mixing continuously.

Step 3

Refrigerate to let the flavours to develop and consume after 24 hours. Pour over ice and finish with grated nutmeg.