225 g sugar
250 ml cold strong coffee
220 ml whisky, Bourbon, rum or brandy
220 ml cold double cream
120 ml whipped cream
Ground nutmeg, to decorate
In a clean bowl, thoroughly beat the egg
yolks, then slowly add the sugar, mixing well. Place in a large saucepan, and heat gently
over a low heat, stirring all the time with a wooden spoon. Remove the saucepan from the heat, allow
to cool a few minutes, stir in the coffee and whisky, and then slowly
add the cream, stirring well. Beat the egg whites until stiff and stir
into the egg nog, mixing well. Pour into punch cups, top each with a
small dollop of whipped cream and sprinkle nutmeg on top.
Tips : Use a little more sugar, if
necessary, to avoid the cream and alcohol separating and curdling.