Some prefer to serve eggnog warm, but for an already-hot South African Christmas, enjoy this festive favourite cold. A delicious combination of spice, cream and sharp spirits make this iced eggnog perfect for a holiday night.
Iced eggnog
Ingredients
- 125ml (½ cup) sugar
- 2 cinnamon quills
- 125ml (½ cup) cold water
- 100ml of the sugar syrup
- 2 eggs
- 190ml (¾ cup) thin cream
- 190ml (¾ cup) milk
- 100ml each of brandy, rum and sherry
- nutmeg, to serve
Instructions
1
Put sugar and cinnamon quills in a saucepan with cold water. Stir over low heat until sugar dissolves. Simmer for 1 minute, remove from heat and allow to cool. Combine of the sugar syrup in a blender with eggs, thin cream, milk and brandy, rum and sherry. Pour into cocktail glasses over ice and dust with nutmeg.
