Friday, December 19, 2014
Tuesday, December 2, 2014
A twist on a festive classic, perfect for our hot South African Christmas.
You will need
125ml castor sugar (½ cup)
2 cinnamon sticks
125ml water (½ cup)
185ml cream (½ cup + ¼ cup)
80ml full cream sherry
How to make it
Place the sugar, water and cinnamon sticks in a saucepan.
Bring to the boil and then simmer whilst stirring to dissolve the sugar.
Remove from the heat and cool down. Remove the cinnamon sticks.
Place cooled syrup, eggs, brandy, sherry, milk and cream in a blender.
Blend to smooth.
Chill in the fridge.
Serve on crushed ice, with a sprinkle of cinnamon.
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