Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Gingerbread eggnog

American 30 Mins Prep · 10 Mins Cook

Place the milk and spices in a saucepan and bring to a gentle simmer over a medium heat.
Separate the eggs, adding the yolks into one bowl and the whites into another. Set the whites aside. Add the remaining egg yolk to the yolks along with the corn flour, sugar and salt. Whisk well. While whisking slowly add the hot milk mixture.
Return the eggnog to the saucepan and whisk over a low heat until thickened slightly. Remove from the heat and add the cream and vanilla extract. Pour into a jug, cover and allow to cool in the fridge completely.
To make the meringue topping, whisk the reserved egg whites to soft peak stage using a hand beater fitted with a whisk attachment. Add the sugar gradually while beating until stiff peaks form. Place into a piping bag fitted with a star nozzle attachment.
Divide the eggnog between two glasses and pipe the meringue on top. Using a blowtorch, toast the meringue and decorate with a cinnamon stick. Serve immediately.