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Salted Caramel Eggnog with Mini Gingerbread Men
Part drink, part alcoholic dessert. Your guests will love this cute and indulgent festive drink.
- 350ml whole milk
- 1 cinnamon stick
- ½ tsp grated nutmeg, plus extra for decoration
- 1 tsp vanilla bean paste
- 3 egg, separated
- 50g caster sugar
- 200g salted caramel ice cream, softened but not melted completely
- 200ml rum or bourbon
- 1 can squirty cream
- 35g butter
- 25g dark muscovado sugar
- 1 tbsp golden syrup
- 85g self raising flour
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
Total time required
- Preparation time:
- Cooking time:
- To make the gingerbread men, preheat the oven to 180c/160 fan gas 4.
- In a small saucepan, melt the butter, sugar and golden syrup together gently.
- Sift the flour and spices into a bowl with a small pinch of salt and then stir in the melted butter mixture and mix well until you have a stiff dough.
- Allow the dough to cool and then roll out on a floured surface until it is about 5mm in height.
- Using a gingerbread man cutter and cut out as many gingerbread men as you can.
- Line a baking tray and transfer the cut gingerbread men onto the tray.
- Bake in the oven for 8-10 minutes until firm and golden. Allow to cool.
- To make the Eggnog, heat the whole milk in a saucepan with the cinnamon, nutmeg and vanilla until just under the boil on a medium heat
- Discard the cinnamon stick & allow to cool.
- In a bowl, whisk the egg yolks and 25g caster sugar until very pale and thick.
- Whisk in the Rum or Bourbon, softened ice cream and the cooled milk mixture. Leave this in the fridge until required.
- To finish the Eggnog, whisk the egg whites in a clean bowl with the remaining 25g caster sugar until you have stiff peaks.
- Fold this mixture through the cold egg yolk mixture and pour into glasses.
- Top with peaks of squirty cream, a grating of nutmeg and a gingerbread man.
- Serve while still cold.