Chilled pistachio eggnog

American 15 Mins Prep · 9 Mins Cook

1. Separate the egg yolks from the whites.
2. In a medium-sized saucepan, whisk the egg yolks with the sugar, vanilla extract and nutmeg until smooth. Gradually whisk in 450ml milk and 250ml double cream, then place the saucepan over a low heat. Cook gently, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. Remove from the heat immediately to prevent overcooking and strain through a fine-mesh sieve into a bowl.
3. Allow to cool to room temperature, then cover with cling film and refrigerate for at least 3 hours until well chilled.
4. When ready to serve, whip 175ml double cream in a large bowl until soft peaks form. Add the pistachio cream spread and continue whisking until firm peaks form, taking care not to overmix.
5. Add 2 tbsp each of milk and coconut into two separate saucers. Dip the rim of the glasses into the milk, followed by the desiccated coconut to coat the edges.
6. Divide the chilled eggnog between glasses and top with generous spoonfuls of the pistachio cream. Sprinkle over the nutmeg and serve.

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