This year we are embracing those classic Northern Hemisphere Christmas traditions and make them more local by adding a South African spin! Don’t miss our #FestiveFeasting inspirations – we have already shared a Scandinavian-inspired table as well as one decorated with a  White Christmas in Africa theme.
While table settings and menu plannings are important, what would this season be without some special festive drinks? Do try our fresh interpretation of another classic, eggnog!
Eggnog
From Wikipedia, the free encyclopedia
Eggnog, or egg nog is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, and whipped eggs (which gives it a frothy texture). Spirits such as brandy, rum or bourbon are often added. The finished serving is often garnished with a sprinkling of ground cinnamon or nutmeg. Eggnog is traditionally consumed throughout Canada and the United States around Thanksgiving and Christmas. Eggnog may be added as a flavoring to food or drinks such as coffee and tea. Eggnog as a custard can also be used as an ice cream base.
 
The Leopard’s Leap take on Eggnog – White Christmas Wine Cocktail
Serves 6
Ingredients
For the eggnog base
6 large egg-yolks
180 g (¾ cup) castor sugar
500 ml (2 cups) milk
750 ml (3 cups) cream
For the sorbet
250 ml (1 cup) water
250 ml (1 cup) sugar
1 small piece of nutmeg
1 vanilla pod, cut in half lengthwise
1 cinnamon stick
5 cm piece of orange peel (white pith removed)
500 ml Leopard’s Leap Culinaria Muscat de Frontignan
Method
For the eggnog

In a medium bowl, beat the sugar and egg-yolks until thick and pale yellow for 3 – 5 minutes.
In a medium saucepan, scald 250 ml of the milk and add the warm milk to the egg mixture.
Place the egg mixture over a double boiler with lightly boiling water (do not let the water touch the base of the bowl) and stir constantly over a low heat for 5 minutes, in order to cook the yolks.
Remove from the heat and add the rest of the milk and cream.
Cool in the fridge for up to 1 day.
In a medium saucepan, melt the sugar in the water with the nutmeg, vanilla, cinnamon and orange peel, and simmer for 5 minutes to infuse the flavours.
Remove from the heat.
Add the Leopard’s Leap Culinaria Muscat de Frontignan and leave to cool completely.

For the sorbet

Line 8 – 10 pastry cone moulds with baking paper and pour the sorbet mixture into them (alternatively you can use ice cube moulds).
Freeze for 2 – 3 hours until the mixture just starts to set, then place an ice-cream stick into each mould.
Freeze overnight until completely frozen.

To serve

Pour the cold eggnog into cocktail glasses and top each with a sorbet just before serving.

 
 
 
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