Eggnog

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  Whisk together the eggs and sugar in a jug or bowl. Heat the cream in a pan and add the vanilla and nutmeg. Cook gently over a medium-low heat and bring the mixture to just below the boil.

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  Pour the cream over the egg and sugar mixture, and whisk really well. Pour back into the pan over a low heat and cook, stirring constantly, until thickened slightly.

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  Remove from the heat and stir in the booze. Serve warm in mugs, or chill and serve over ice, with a grating of extra
  nutmeg over the top.