Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently, without boiling, until the mixture thickens enough to coat the back of a spoon. Stir with a whisk constantly.
Add the Martell VS Cognac to the mixture and stir to combine.
To serve, pour the warm eggnog into glasses and dust with cocoa powder.
Cook's tip: The eggnog can be cooled after the Cognac is added and kept in the fridge if making in advance.
Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant woman, babies and the elderly.
*All information included in this recipe has been provided by Pernod Ricard UK.