Indulgent Eggnog

4 eggs, separated
500ml whipping cream
300ml whole milk
120g caster sugar
100ml brandy
100ml dark rum
1/2 teaspoon nutmeg, ground or freshly grated (fresh is best)

In a medium bowl, beat the eggs yolks until pale and very frothy.
Add sugar and continue beating then add in a little nutmeg. Spoon in the cream, a little at a time then add the milk a little at a time. Finally, beat in the rum and brandy.

In a separate bowl whisk the egg whites until they form stiff peaks, fold into the eggnog mixture ensuring it is fully incorporated in the liquid.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours!

Serve cold.