You will need:
240ml single cream
3 cinnamon sticks
1 vanilla bean pod, split and seeds removed
1 teaspoon nutmeg
5 eggs, separated
175ml Dark Rum
3 teaspoons of Matcha
Boil the milk and cream in a saucepan. Mix in cinnamon, the vanilla bean, vanilla seeds, Matcha and the nutmeg. Once it is boiling, remove from the heat and leave aside to allow to steep.
Beat the egg yolks and sugar in a bowl until they have combined and thickened. Slowly whisk in the steeped milk to the mixture and then add rum. Chill in the fridge overnight.
To serve, beat the egg whites until soft peaks form. Fold into the eggnog and garnish with a little Matcha powder! The perfect Matcha twist on a Christmas classic.