Firstly, I need to be clear, rum is not FODMAP friendly. Personally I am happy to put up with this because I love egg nog and there are only 31 noggy days a year. If you are not ok with rum please try another spirit.  

​Start by separating your eggs. Then mix the egg yolks and sugar together until light and fluffy. Gradually mix in your spirit of choice. Once all of the spirit has been added stir in the lactose free milk. 

In a separate bowl whisk the egg whites until they form soft peaks. I do this by hand. It's not easy but you really deserve the egg nog after whisking egg whites by hand. Gently fold the egg whites into the liquid mixture. Serve in a glass and top with your choice of ground nutmeg or cinnamon. Enjoy!

To make my gluten free, low FODMAP spiced bundt cakes, start by preheating your oven to 160c (320f).

Using an electric mixer, cream the butter and sugar together until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar. Once the eggs have been incorporated into the mix add the vanilla essence. 

While mixing on a medium speed slowly add the flour, baking powder, spices and salt. Once all the dry ingredients have been incorporated, mix in the milk. ​

Pour the cake mix into your bundt cake tins, be careful not to overfill the tins. You don't want the cakes to rise too far out. Bake for 22 minutes before turning onto a wire rack to cool.