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
Hansa Golden Crisp, a bespoke beer designed for unisex appeal, has been launched by The South African Breweries.
Transform traditional trifle into a red velvet Christmas confection by adding vanilla cream cheese filling and seasonal berries.
New Fitch & Leedes Spicy Ginger Beer, the intrepid mixer with a sense of adventure from Chill Beverages International (Pty) Ltd, is taking the enjoyment of fine spirits to the next level.
Try these recipes
Keeps your breath minty fresh.
Zesty lemon cuts through the rich cream cheese creating the perfect bed for the delicate prawn and salmon flavours to rest on.
Replace fish with chicken mince, if you like.