Two eggnog recipes, a drink and a dessert, to guarantee Christmas cheer – rich, potent and definitely not suitable for children
- The quintessential festive drink comes in many forms, from an elegant tart to a boozy beverage. Both are a far cry from the cloyingly sweet drink that comes in cartons
If the only eggnog you’ve tasted is the cloyingly sweet stuff that comes in cartons, you’ll be in for a surprise if you make these recipes.
The first is eggnog in dessert form, but with a presentation that’s a little more elegant than the liquid just having been poured into cups and steamed (although that would have worked, too). The second recipe – for a delicious and potent eggnog drink – is one you might want to save for the New Year’s celebrations.
Burnt eggnog tart with gingersnap crust
Most tarts taste better fresh, but this one is best eaten a couple of days after it is made, so the flavours have time to blend. Just before it is served, however, you need to torch the top – sprinkle sugar, caramelise it with a propane (or butane) torch, then let it sit for several minutes so the caramel becomes crisp.
For the crust, I use gingersnaps (or another type of thin, crisp, spice cookie) mixed with shortbread, so the spice flavour isn’t too strong. If you want to use only gingerbread/spice cookies, use 220 grams.
For the crust:
150 grams gingersnaps
70 grams shortbread (or another type of plain, unfilled sweet biscuit/cookie)
50 grams plain (all-purpose) flour
90 grams unsalted butter