Eggnog with Benna Fresh Milk

Serves 2


175 ml Benna Fresh Whole Milk
60ml Benna Fresh Cream
33g granulated sugar
1 cinnamon stick
½ vanilla bean pod, split and seeds put aside
¼ teaspoon nutmeg
1 egg, separated
40 ml Bourbon


  • In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to cool.
  • Finely chop the basil.
  • In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted.
  • Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon and stir.
  • Refrigerate overnight or for up to 2 days.
  • Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined.
  • Serve and garnish with nutmeg.