Egg liqueur lunch (Eggnog)

To prepare egg liqueur punch, heat the milk in a saucepan, but be careful not to let it come to the boil. This is a tip I learned from my grandmother to prevent the milk from clumping or burning.

Add the sugar and the seeds from the vanilla pod and stir until the sugar has dissolved.

Remove the pan from the heat and carefully add the eggnog. This should be done gradually, stirring vigorously with each addition.

Now add the rum and stir again.

Whip the whipped cream in a separate bowl until stiff and carefully fold it into the punch. Be careful not to stir too much and to preserve the creamy texture of the whipped cream.

Serve the eggnog punch in heat-resistant glasses and sprinkle with a little cinnamon and nutmeg.