Recipe courtesy of www.eggrecipes.co.uk
A seasonal favourite, this rich, creamy and spiced drink is best served chilled. Suitable for all, the recipe can be adapted to make it dairy-free and it can be served with or without alcohol…
Preparation and cooking time: 15min, plus 30min infusing time and refrigeration
- 300ml milk
- 150ml double cream
- 1 vanilla pod, split
- 1 cinnamon stick
- 3 large British Lion eggs, separated
- 75g caster sugar
- 175ml dark rum or Bourbon whisky (optional)
- A little freshly grated nutmeg
- In a pan combine the milk and cream, the vanilla pod and cinnamon. Bring to the boil over a medium heat, then set aside to cool and infuse for 30min.
- Place the egg yolks and 50g of the sugar in a bowl and whisk until they are pale, fluffy and leave a trail.
- Remove the spices from the milk, then slowly whisk it into the egg mixture, then add the alcohol (if using). Pour into a large jug, cover and refrigerate overnight.
- When ready to serve, whisk the egg whites in a large clean bowl until foamy. Add the remaining sugar and whisk until soft peaks form.
- Strain the milk mixture and discard the vanilla and cinnamon.
- Fold the egg whites into the milk mixture, then ladle into glass tumblers. Sprinkle with a little grated nutmeg before serving.
Chef’s tip: For a dairy free version, replace the milk with 2 cans of coconut milk and use rum. For a non-alcoholic version, leave out the rum/whisky. The warming flavour of the spices mean that this mix makes a great tasting alcohol-free drink, too.
Pick up Your Best Ever Christmas magazine, in shops now. Take a look at what’s inside the pages, it’s packed with everything you’ll need for a magical Christmas including brilliant recipes for edible gifts, luscious nibbles, cheesy feasts and dreamy desserts! The magazine comes with a free crafting mini-mag, too!
Magical Ideas For Christmas 2022