Photo by Ari Hatzis
- 375 ml (12-1/2 oz/1-1/2 cups) Vanilla sauce (see below)
- 160 ml (5-1/2 fl oz) spiced rum, brandy or bourbon
- 80 ml (2-1/2 fl oz/ 1/3 cup) full cream (whole) milk
- 80 ml (2-1/2 fl oz/ 1/3 cup) thickened (whipping) cream
- 8 ice cubes
- freshly grated nutmeg, to garnish
- Pour the vanilla sauce, alcohol, milk and cream into a cocktail shaker with the ice cubes and seal the top with a pint glass. Shake like a cocktail for 1 minute.
- Strain the drink into six glasses and grate a little nutmeg over the top. Serve immediately.
- Makes 650 ml (22 fl oz)
- 250 ml (8-1/2 fl oz/1 cup) full-cream (whole) milk
- 200 ml (7 fl oz) thickened (whipping) cream
- 2 vanilla beans, seeds scraped
- 5 egg yolks
- 100 g (3-1/2 oz) caster (superfine) sugar
- Prepare a large bowl of ice and place a medium-sized bowl on top – this is to cool down the custard base once cooked.
- Put the milk, cream, vanilla seeds, egg yolks and sugar in a bowl and whisk to combine. Pour the mixture into a heavy-based saucepan over low heat and add the vanilla bean. Stir continuously with a spatula or spoon and cook to 82ºC (180ºF); use a digital thermometer to accurately check the temperature.
- Remove the pan from the heat and strain the custard through a sieve into the bowl on the ice.
- Stir the custard until it cools to 50ºC (122ºF) and then transfer the mix into the fridge to finish cooling for a minimum of 4 hours.
- This sauce is best made the day before you need to use it, to give it time to cool and thicken naturally. Make a batch of this and you can make all sorts of stuff
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Recipes excerpted with permission from Chefs Host Christmas Too by Darren Purchese, published by Hardie Grant September 2019, RRP $19.99 Hardcover.