6 eggs, separated
200g caster sugar
125-250ml alcohol (spiced rum, cognac, bourbon, brandy)
1 vanilla bean
fresh nutmeg or cinnamon, to garnish
Whip together the egg yolks and sugar. Heat the cream, milk and scraped vanilla bean and then slowly add to the eggyolks. Pour into a saucepan and cook gently stirring constantly until the mix thickens. Strain into a bowl sitting over a bowl of ice, add the alcohol and allow to cool completely. Allow to cool completely, leave overnight to allow the flavours to develop.
Whip 4 of the egg whites to soft peak and fold into the cream base. Pour enough mix for 2 martinis ( about 400mls) into a cocktail shaker full of ice. Shake then strain into the martini chillers. Grate over fresh nutmeg or sprinkle over a little cinnamon. Enjoy anytime. If you would like to share this with children, set some cream base aside without adding the alcohol, and serve as directed. This is enough for about 10-12 martinis. Keep the base mix in the fridge until ready to use. Keeps chilled for 3 -4 days.