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!
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
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. 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