Recipe:
Christmassy ‘Eggnog’
cook
20
mins
chill
30
mins
serves
4
Easy Peasy
You will need:
- 3 tablespoons custard powder*
- 75 g (2 ¾ oz) caster (superfine) sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
- 60 ml (2 fl oz/ ¼ cup) rum
- 1 litre (34 fl oz/4 cups) unsweetened soy milk (if you use sweetened or vanilla, you may need to reduce the sugar. Using unsweetened milk allows you to control the sweetness.)
- ½ teaspoon vanilla
- ¼ teaspoon salt
~
Recipe:
Shannon Martinez
Photography:
Bonnie Savage
Directions:
- 1Combine the custard powder, sugar, spices and rum in a saucepan. Pour in 125 ml (4 fl oz/ ½ cup) soy milk and whisk to create a smooth paste. Slowly add the remaining soy milk and the vanilla and salt, whisking constantly.
- 2Set the saucepan over a medium–low heat and whisk constantly until the custard thickens.
- 3Pour into a jug and allow to come to room temperature before refrigerating. It will keep for about 1 week in the fridge.
*Variation: *Custard powder is often vegan by default -- just check the label to be sure. And we haven’t tried it ’cause we can’t get it in Australia, but our American friends should try this recipe using pudding mix! This fabulous recipe is an edited extract from Smith & DELI-cious by Shannon Martinez & Mo Wyse, published by Hardie Grant Books, available in stores nationally :)
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