Page 39 - Fresh Magazine - Winter 2017

aumncofot
fireside treats, unplugged

Homemade eggnog Hot chocolate with

SERVES 4 cinnamon
SERVES 4
2 whole nutmegs
150ml dark rum 1 litre whole milk
700ml whole milk 4 tablespoons cocoa powder
250g double cream 3 tablespoons icing sugar
3 cinnamon sticks 2 tablespoons custard powder
1 vanilla pod, split in half lengthways and seeds 2 tablespoons Horlicks malted milk powder
scraped out ½ teaspoon ground cinnamon
5 eggs, separated 100g dark chocolate, fridge cold
150g granulated sugar mini marshmallows, to serve
150ml sweet sherry or Madeira
Pour the milk into a large pan and set over
The day before making the eggnog, smash one nutmeg
into several large pieces using a pestle and mortar and a medium heat for about 7 minutes, until
add to the rum. Cover and leave to infuse in a jar. bubbles just break the surface of the milk.
Meanwhile, put the cocoa powder, icing
To make the eggnog, grate half of the other nutmeg
into a large saucepan. Save the other half for serving at sugar, custard powder, Horlicks and
the end. Add the milk, cream, cinnamon sticks and the cinnamon in a large jar, then give it a good
vanilla pod and seeds. Bring to the boil over a medium shake to combine.
heat, then remove from the heat and allow to infuse. Coarsely grate the cold chocolate on a
box grater, add to the jar and mix again to
Put the egg yolks and sugar in a large bowl and whisk combine.
until pale and fluffy. Strain the infused milk through
a fine mesh sieve, then slowly whisk in the milk and Remove the milk from the heat and whisk
continue to mix until everything is combined and in the chocolate mix a spoonful at a time.
smooth. Strain the rum, then stir that in too along with When thoroughly mixed, return to the heat
the sherry. Refrigerate overnight or for up to three days. and allow to bubble for 3 minutes before
pouring into mugs and serving with mini
Before serving, beat the egg whites into soft peaks in a marshmallows on top.
large bowl. Gently fold into the eggnog until combined.
Pour into pretty serving glasses and decorate with
freshly grated nutmeg.

GROWN-UP
CHOCOLATE MILK
In the unlikely event of any
leftovers, you can chill the mix
and serve it with a shot of rum for
some grown-up chocolate milk.

SUPERVALU LOVES
IRISH CRAFTS
The twig colouring pencils in
this feature are by Stephen Ryan.
His woodcraft pieces range from
furniture to children’s toys and draw
inspiration from traditional Irish
life. Carved by hand, he uses local
hardwoods and traditional hand
tools.

www.irishdesignshop.com
WINTER 2017 FRESH | 37

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