Gingerbread (s)nog under the mistletoe recipe
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- Serves 4
- 8 mins to prepare and 2 mins to cook
- 339 calories / serving
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)
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Shop ingredientsEach serving contains
- Energy
- 1415kJ 339.0kcal
- Fat
- 18g
- Saturates
- 10g
- Salt
- 0.3g
- Sugars
- 25g
of the Reference intake
Carbohydrate 24.6gProtein 6.4gFibre 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
