Eggnog is a Christmas classic, but that doesn’t mean you can’t give your nog a festive twist. This year, spice up your celebrations by incorporating cardamom, tonka beans and mango into your favourite winter holiday beverage.
Preparation time: 25 minutes. Setting time: 2 hours
Make in advance and freeze
Serves 8
Ingredients
Eggnog
- 600 ml whole milk
- 300 ml whipping cream
- 2 tsp cinnamon powder
- 12 cardamom pods, bruised
- 4 tonka beans, finely grated
- 5 tsp turmeric
- 6 eggs, separated
- 3 tbsp corn starch
- 140 g of sugar
Mango puree
- 1 ripe mango, peeled and chopped
- zest of 1 lime
Preparation
Bring the milk, cream, cinnamon, cardamom, tonka beans and turmeric to boiling point in a pan. Remove from heat, steep for 20 minutes, and strain. Beat the egg yolks, cornflour and 100 g sugar until light and pale. Add the milk mixture while beating and pour everything back into the pan. Stir over a low heat until the mixture coats the back of a spoon. Pour the eggnog into a cold dish, cover with clingfilm and cool in the refrigerator. Freeze if preparing in advance.
To serve, puree the mango with the lime zest. Whisk the egg whites with the remaining sugar to form soft peaks, then fold into the (defrosted) eggnog. Put some mango in the bottom of each glass dish and add the eggnog. Finish with a pinch of turmeric.
