Recipe: Eggnog Shake

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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

1 tbsp cocoa powder
100 g butter
100 g caster sugar
3 tbsp golden syrup
1 tbsp brandy
100 g plain flour
1 tsp ground ginger
1 vanilla pod
1 l whole milk
1 pinch ground cinnamon
1 pinch nutmeg
50 g caster sugar
6 eggs
100 ml cherry brandy
200 ml double cream (whipped)

Step 1

Preheat The Oven

preheat the oven to 180°C.

Step 2

Melt The Butter

melt slowly the butter, sugar, syrup and brandy needed for the brandy snap in a saucepan.

Step 3

Add The Flour And Tray Up

remove from the heat and stir in the flour and ginger and leave to cool a little.

Step 4

Spoon Out The Mixture

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.

Step 5

Cool And Shape The Snaps

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.

Step 6

Scrape The Vanilla

slice the vanilla pod in half and scrape the seeds in to a saucepan with the pod.

Step 7

Heat The Milk & Whisk Eggs

add the milk, cinnamon and nutmeg and heat gently until hot. whisk the sugar and eggs in a bowl until fluffy

Step 8

Whisk The Milk Into The Egg

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.

Step 9

Thicken And Add The Brandy

stir until the mixture thickens enough to coat the back of the spoon. stir until the mixture thickens enough to coat the back of the spoon. take off the heat and stir in the cream and brandy.