The festive season in Africa is rather unlike that in the Northern Hemisphere, there are a multitude of reasons for this but the most obvious is the climate. On hot sweltering summer days no one really feels like indulging in a roast turkey with gammon, potatoes, gravy and stuffing, so we try to keep things lighter and fresher on Christmas.
However, there are some things that are simply too good to get rid of, and one of them is eggnog! This year we will be serving an iced eggnog with splash of South African flavour!
Makes 1 jug
- 8 egg yolks
- ½ cup white sugar
- 2 cup milk
- 1 cup cream
- 1 cup coconut Cream
- 1 stick cinnamon
- 5ml vanilla essence
- 1 shot espresso
- 2 tots Amarula Cream (can be replaced with Baileys if Amarula not available)
- Cinnamon powder for dusting
- Place the milk, cream and coconut cream in a saucepan along with the cinnamon stick.
- Place over low heat and slowly bring to the boil.
- In a separate bowl, whisk the egg yolks and sugar until pale yellow in colour.
- Slowly pour the hot milk mixture over the egg sabayon whilst whisking continuously to temper the eggs.
- Add the coffee and vanilla essence and whisk to combine.
- Return the mixture to the saucepan and place over low heat.
- Cook the custard, stirring continuously, until it thickens.
- Strain through a fine mesh sieve and add the Amarula Cream.
- Cool in the fridge for at least 4 hours, then serving with lots of ice