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Eggnog shake

Eggnog must be the first drink that you think of at Christmas. We serve ours cold as a milkshake but it's still laced with cherry brandy... perfect with a few brandy snaps for the added crunch!

Ingredients & RecipePrint


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


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

Eggnog shake

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