"Eggnog is a northern-hemisphere Christmas classic," says
Philips. "This version should be served ice-cold, straight from the
fridge. Beat the eggs and sugar well to achieve a light, frothy
8large eggs30 gmcaster sugar1 tspcinnamon finely grated on a microplane, plus extra to serve80 mlespresso-strength coffee, chilled5 mlvanilla extract200 mlblended Scotch whisky300 mlmilk
Whisk eggs and sugar in a bowl using electric beaters until slightly thickened and frothy (4-6 minutes). Add remaining ingredients and whisk to combine, then refrigerate to chill (1-2 hours). Serve eggnog well-chilled with extra cinnamon grated over to taste.