Egg Nog with a floral twist


A modern twist on a vintage classic

Your great-aunt probably has a bottle of advocaat tucked away at the back of the cupboard but let’s be honest, a bottle of yellow booze that’s been gathering dust is not very impressive! Our modern variant, freshly prepared and finished with flowers and plants, gives the image of this vintage drink a nice reboot.

The eggnog (serves eight) requires:

  • Viola petals*
  • Mint leaves
  • Yolks of 8 eggs
  • Vanilla pod
  • 500ml brandy
  • 400g sugar
  • Kitchen thermometer
  • Eight glasses of water

Get to work
Beat the egg yolks, sugar and seeds from the vanilla pod into a smooth and creamy mixture. Heat this mixture in a bain marie and gradually add the brandy while stirring. Use the kitchen thermometer to keep the temperature below 85 degrees, otherwise the mixture will cook.

Place the mixture in a bowl of cold water when it has reached the correct thickness. Keep stirring until it has cooled completely.

Get your best glasses out of the cupboard (or borrow your great-aunt’s) and fill them with your home-made eggnog. Garnish with viola petals or mint leaves, and it’s ready to serve!

If you pour any leftover eggnog into a sterilised bottle, you can store it for a few weeks!

*Please note: never tuck in to just any old (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.

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