Pick n Pay - Dec 19th 2017, 09:59
Nothing says 'holiday spirit' like a glass of eggnog. Pour the mixture over a glass of ice and convert this classic festive recipe into a summer cocktail.
110 grams PnP castor sugar
2 cinnamon sticks
2 PnP eggs
185 ml PnP fresh cream
185 ml PnP milk
100 ml each brandy, rum & sherry
1 handful ice cubes
1 dash Ground or freshly grated
Place sugar and cinnamon quills in a saucepan with 1/2 cup (125ml) cold water.
Stir over low heat until sugar dissolves.
Simmer for 1 minute, then remove and cool.
Combine 100ml of the syrup in a blender with eggs, cream, milk, and alcohol.
Pour into cocktail glasses over ice and serve dusted with nutmeg.Click here for more Pick n Pay recipes
The Sunday Times Lifestyle Gin Awards in partnership with Makro and Fitch & Leedes is proud to celebrate the creators and retailers of locally and internationally crafted gins and variants, with the top 4 local, and top 4 international finalists having been announced. Blind-tasting opportunities around the country will allowing South Africans to taste and vote for their favourites.
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