GINGERBREAD EGGNOG
MAKES 1.2L
4 cups(1L)oatmilk
2 tspvanillabeanpaste
1 cinnamonquill,halved, plus extra
quillstoserve
1 eachcloveandstaranise
4 allspiceberries,bruised
5cmpiece(25g)ginger, sliced into
thinrounds
(^1) / 4 cup(30g)custardpowder
(^1) / 2 cup(110g)castersugar
(^1) / 2 cup(125ml)spicedrum
(^1) / 4 cup(60ml)brandy
Icecubesandground cinnamon,
to serve
Ina smallsaucepan,add3 cups(750ml)
oatmilkandvanillabeanpaste.Stirin the
spicesandginger.Bringtotheboil,then
removefromtheheat.Allowthemilkto
infusefor 30 minutes.(Thiscanbemade
aheadandmixturestoredin thefridge.)
Ina mediumsaucepan,addthe
remaining1 cup(250ml)oatmilkand
whiskin thecustardpowderand sugar
tocreatea smoothpaste.
Straintheinfusedmilkintoa heatproof
jug, then slowly pour into the custard
paste,whiskingconstantly.Stirin^1 / 2 tsp
salt.Placeonmediumheat,andcook,
whiskingcontinuously,for12-15minutes
untilthemixturethickensslightly.
Pourbackintothejugandsetaside
tobringtoroomtemperature, then place
inthefridgetochill.
Pourmixtureintoa blenderandadd
therumandbrandy.Addasmuchiceas
you’dlike,thenwhizuntilthick.Sprinkle
withgroundcinnamon and serve with
extra quills.
SHANNON MARTINEZ.