Eggnog
40 MINUTES | SERVES 8 | EASY
egg yolks 3
caster sugar 50g
single cream 700ml
vanilla extract 1 tsp
ground nutmeg or cinnamon a generous pinch, plus extra to serve
cream sherry 75ml
rum 50ml
• Whisk together the eggs and sugar in a jug or bowl. Heat the cream in a pan and add the vanilla and nutmeg. Cook gently over a medium-low heat and bring the mixture to just below the boil.
• Pour the cream over the egg and sugar mixture and whisk really well. Pour back into the pan over a low heat and cook, stirring constantly, until thickened slightly.
• Remove from the heat and stir in the booze. Serve warm in mugs, or chill and serve over ice, with a grating of extra nutmeg over the top.
This story is from the Christmas 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Christmas 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
