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Gingerbread (s)nog under the mistletoe recipe
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Infused with all sorts of festive spices, this gingerbread latte liqueur (a Good Housekeeping Christmas Taste Test Winner) version of the classic winter eggnog is warming and familiar, and a perfect alternative to mulled wine. See method
Ingredients
- 160ml semi-skinned milk
- 160ml single cream
- ⅛ tsp ground nutmeg, plus extra to serve
- ⅛ tsp ground cinnamon
- ½ tsp vanilla essence
- 2 eggs
- 50g golden granulated sugar
- 150ml Tesco Finest gingerbread latte Irish cream liqueur
- 50ml Tesco Finest Highland single malt Scotch whisky
- Mini gingerbread men, to serve (optional)
Shop ingredients
Each serving contains
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Energy
1415kj
339kcal
17%
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Fat
18g
25%
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Saturates
10g
50%
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Sugars
25g
27%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 24.6g
Protein 6.4g
Fibre 0.2g
Method
- Place a small saucepan over a low heat. Add the milk, cream, spices and vanilla essence. Heat gently for 2 mins until steaming, not boiling.
- Meanwhile, in a medium bowl, whisk together the eggs and sugar for about 1 min until frothy and the sugar has dissolved. Add the gingerbread liqueur and the whisky.
- When the milk is steaming hot, pour it into the egg mix, stirring all the time. Transfer back to the warm pan for 1 min, stirring.
- Divide into 4 latte glasses. Garnish with a dusting of nutmeg and a gingerbread man, if you like.
Tip: This cocktail can also be served cold, or get ahead by making the night before and warming gently before serving - the mixture keeps for a couple of days in the fridge.
See more Christmas cocktail recipes
