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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A lighter substitute for eggnog, created by Bruce Yung for the Oak Room at the Plaza Hotel in New York. Adapted from a recipe printed in the Dec 20 2009 _New York Times_. Ingredients:
2 1/4 cups stiffly whipped cream |
3/4 cup sugar |
1 teaspoon sugar |
1/2 teaspoon saffron |
2 cups milk |
1 tablespoon honey |
3 tablespoons fresh lemon juice |
2 tablespoons fresh lime juice |
1 teaspoon freshly grated lemon zest |
1 teaspoon freshly grated lime zest |
6 ounces amontillado sherry wine |
2 ounces harvey's bristol cream sherry |
ground cinnamon, to garnish |
Directions:
1. Combine whipped cream, sugar, saffron, milk and honey in a medium saucepan. Bring to a boil and cook 3 minutes. Remove from heat and stir in lemon and lime juice and zest.
2. Cool 10 minutes, strain and refrigerate until cold.
3. For each serving, pour 6 ounces of base, 1 1/2 oz Amontillado and 1/2 oz Harvey's Bristol Cream over ice in a cocktail shaker. Shake until well mixed and ice-cold. Strain into a chilled cocktail glass and garnish with a pinch of cinnamon.
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