• Some prefer to serve eggnog warm, but for an already-hot South African Christmas, enjoy this festive favourite cold. A delicious combination of spice, cream and sharp spirits make this iced eggnog perfect for a holiday night.


    Iced eggnog

    Serves: 2
    Cooking Time: 15 mins + extra, to chill


    • 125ml (½ cup) sugar
    • 2 cinnamon quills
    • 125ml (½ cup) cold water
    • 100ml of the sugar syrup
    • 2 eggs
    • 190ml (¾ cup) thin cream
    • 190ml (¾ cup) milk
    • 100ml each of brandy, rum and sherry
    • nutmeg, to serve



    Put sugar and cinnamon quills in a saucepan with cold water. Stir over low heat until sugar dissolves. Simmer for 1 minute, remove from heat and allow to cool. Combine of the sugar syrup in a blender with eggs, thin cream, milk and brandy, rum and sherry. Pour into cocktail glasses over ice and dust with nutmeg.