The warm 'spirit' of Christmas is in every sip! Best served warm but also delicious served chilled. This recipe uses the KitchenAid Artisan Diamond Blender.
Ingredients
375mls full cream milk
300mls thickened cream
1/4cup (125g) castor sugar
125mls brandy
125mls medium dry sherry
1 cinnamon stick, broken in half
2 cloves
1/4 teaspoon ground nutmeg
5 egg yolks
1/4 cup (60g) castor sugar, extra
Extra cinnamon and nutmeg, for serving
Method
For best results use the KitchenAid Artisan Diamond Blender
Place the milk, cream, caster sugar, brandy, sherry, cinnamon, cloves and nutmeg into a medium sized non stick saucepan. Bring to a gentle simmer and cook, stirring constantly, until sugar has dissolved and mixture is very warm. DO NOT BOIL or the mixture will curdle. Strain and discard the cinnamon and cloves. Transfer the mixture to a jug with a pouring lip
Place the egg yolks and extra sugar into the glass jar of the blender. Select the symbol for whisk and blend for 20 seconds. Whilst the motor is running, remove the ingredient cap and pour in the hot milk mixture. Blend a further 15 seconds
Serve immediately sprinkled with the extra cinnamon and nutmeg
Tips & Hints
Makes 4-6 drinks. The mixture can also be chilled. To serve, simply return the mixture to the blender and blend on whip for 10 seconds or until light and airy
