It’s the silly season and one of the things I love most is the excuse to indulge….a lot! I love a good cocktail and I love custard. That’s why this Iced Eggnog suits me perfectly. The creamy booziness just sets the holiday tone. And because we live in sunny South Africa, having it cold is even better. Make a batch before your Christmas party (it can stand happily for 24 hours) or whip it up last minute – the choice is yours. I’ve added Amarula to give it that uniquely South African flavour but this is optional. This recipe services 4-6 people but I recommend doubling up if you’re expecting a crowd. It is rich so don’t make too much (is there such a thing?)
Iced Eggnog with Amarula
3 cinnamon quills (or 2 tsps. of ground cinnamon
250ml pouring cream
cinnamon for dusting (you can also use nutmeg)
Make a sugar syrup by combining the sugar, water and cinnamon quills in a saucepan over medium heat. Stir gently until the sugar melt then allow to simmer for 1 minute and remove from the heat. Allow to cool and remove the cinnamon quills (if you used ground cinnamon make sure you give it a good stir).
Using a hand blender (or your muscle power), whisk together the eggs, milk, cream, brandy, rum, Amarula and the sugar syrup.
Add ice to your preferred cocktail glasses and pour the eggnog mix.
Serve with a dusting of cinnamon or nutmeg.
If you’re not going to serve immediately, refrigerate the eggnog until required.
(PS – this Eggnog is only for those over 18 and it’s not recommended that you drive if you’re planning on having a few!)