This has all the festive flavours of an Egg-nog, only it is made as a smooth, creamy syllabub using whipped cream!
Egg Nog Syllabub
Makes 15 x 60ml servings
- 500ml double cream
- 3 tbsp each of bourbon, dark rum and brandy
- 2 egg yolks
- 2 tsp vanilla extract
- 60g caster sugar
- Several gratings of fresh nutmeg
- optional – edible silver or gold glitter sprinkles (to decorate)
In a mixing bowl (or use a machine) whip the cream until it can just hold a peak.
In another large mixing bowl beat in the egg yolks, then add the vanilla, sugar, bourbon, rum and brandy, and grate in some fresh nutmeg. Mix all the ingredients together, and then give it a good whisk.
Slowly and gently fold in the cream and mix it throughout, so the flavours of the egg-nog are evenly distributed into a cream syllabub.
Spoon the Egg-nog Syllabub into 15 small shot glasses (or similar). Grate a little nutmeg over each one – and optionally decorate: sprinkle over some festive sprinkles or edible glitter.