Ingredients
- Spinneysfood Organic Free-Range Eggs 6, large
- Spinneysfood Extra Fine Caster Sugar 100g
- Vanilla extract ½ tsp
- Ground nutmeg ¼ tsp, plus extra for serving
- Spinneysfood Low Fat Fresh Cow’s Milk 450ml + 2 tbsp
- Double cream 425ml
- Pistachino Pistachio Cream Spread 2–3 tbsp
- Spinneysfood Organic Desiccated Coconut 2 tbsp
Nutrition (Per serving)
- Calories 665
- Fat 53g
- Saturates 32g
- Protein 13g
- Carbs 37g
- Sugars 35g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chilled pistachio eggnog
American 15 Mins Prep · 9 Mins Cook
- Separate the egg yolks from the whites.
- 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.
- Allow to cool to room temperature, then cover with cling film and refrigerate for at least 3 hours until well chilled.
- 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.
- 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.
- Divide the chilled eggnog between glasses and top with generous spoonfuls of the pistachio cream. Sprinkle over the nutmeg and serve.