Ingredients

For the brandy snaps:

• butter (100g)
• caster sugar (100g)
• 3 heaped tbsp of golden syrup
• 1 tbsp of brandy
• plain flour (100g)
• 1 tsp of ground ginger
  
  

For the egg nog:

• 1 vanilla pod
• whole milk (1 ltr)
• a pinch of ground cinnamon
• a pinch of nutmeg
• caster sugar (50g)
• 6 eggs
• cherry brandy (100ml)
• double cream, whipped (200ml)
• 1 tbsp of cocoa powder
  
  

Recipe

preheat the oven to 180°C.
melt slowly the butter, sugar, syrup and brandy needed for the brandy snap in a saucepan.
remove from the heat and stir in the flour and ginger and leave to cool a little.
drop a tsp of the mix onto a baking tray and continue until baking tray full, leaving a large gap between each droplet to spread.
bake in the oven for about 5-7 minutes until golden brown.
oil the handle of a wooden spoon and mould the warm golden brown discs carefully around the spoon handle to form a cigar shape, then set aside and leave to cool.
slice the vanilla pod in half and scrape the seeds in to a saucepan with the pod.
add the milk, cinnamon and nutmeg and heat gently until hot.
whisk the sugar and eggs in a bowl until fluffy then whisk in the hot milk until fully combined before transferring back to the saucepan.
return to the stove and heat gently, stirring with a wooden spoon constantly.
stir until the mixture thickens enough to coat the back of the spoon.
take off the heat and stir in the cream and brandy.
pour into a jug and leave to chill.
serve a portion in a tall glass sprinkle with cocoa powder and serve with a few brandy snaps.
makes 6 shakes