EGGNOG

1. Combine the milk, cream, cinnamon, nutmeg and vanilla in a saucepan and gently bring to the boil.
2. In a bowl, place the egg yolks and sugar, then whisk until pale in colour.
3. In a slow, constant drizzle, add the hot liquids to the egg yolk mixture while mixing to combine.
4. Return the mixture to the saucepan and cook over low heat until it reaches 80°C. If you do not have a thermometer, the mixture should not boil but it should thicken slightly and coat the back of a wooden spoon.
5. Remove from the heat and immediately strain over the white chocolate.
6. Whisk until the chocolate has completely melted and combined.
7. Add the liqueur and stir to incorporate.
8. Place into the fridge to chill.

ASSEMBLY

1. Create chocolate shavings by grating the block of chocolate over a sheet of baking paper.
2. When ready to serve, combine the cream and sugar and whip to stiff peaks.
3. Dip the rim of each glass into the whipped cream, then dip into the shaved chocolate.
4. Pour the eggnog into the prepared glasses, filling them 2 thirds of the way.
5. Pipe or spoon the remaining whipped cream on top of each glass of eggnog, then sprinkle with nutmeg.

Note:    The eggnog can be stored in the refrigerator for up to 3 days prior to assembly. Once assembled, serve immediately.