Step 1

Add cream, eggs, xylitol, cinnamon, clove and vanilla into the mixer, cook 11 minutes / 70degrees / speed 3 / mc on

Step 2

Blend 10 seconds / speed 7 / mc on

Step 3

Pour into a container and chill

Step 4

If making a Tipsy Egg Nog, add rum once cooled, mix thoroughly

Step 5

Serve garnished with whipped cream and a sprinkling of nutmeg

Step 6

Place the cream into a saucepan and bring to the boil, immediately switch off.

Step 7

Whisk the eggs, xylitol and cacao until aerated

Step 8

Pour the hot cream on, whisking gently as you pour.

Step 9

Return the mixture to the pot, cook over very low heat, stirring, for about 3 minutes until it is slightly thickened and coats the back of a wooden spoon

Step 10

Strain

Step 11

Pour into a container and chill

Step 12

If making a Tipsy Egg Nog, add rum once cooled, mix thoroughly

Step 13

Serve garnished with whipped cream and a sprinkling of nutmeg