Nielsen-Massey vanilla based cocktails
The chefs at gourmet ingredient company, Neilsen-Massey Vanilla, have created some delicious vanilla based cocktails perfect for the festive season and kindly allowed me to share them with my followers.
Very Vanilla Eggnog
15 mins prep, 15 mins cooking,
This tasty vanilla eggnog is perfect for Christmas or New Year's drink party. The smooth flavour of the Neilsen-Massey Gourmet Vanilla Extract perfectly compliments the rum and nutmeg for a twist on a cocktail classic.
1 litre of milk
150g caster sugar (divide into two)
6 large eggs - 300g in total
half tsp of nutmeg
quarter teaspoon of salt
1 tbsp Nielsen-Massey Gourmet Vanilla Extract (divide into two)
120-180 ml dark rum
240 ml double cream
Stir the milk and half the sugar in a large saucepan until blended then heat over medium heat until it just starts to boil.
Meanwhile, whisk the eggs and remaining sugar, with the nutmeg and salt, in a heatproof bowl.
When the milk is ready, beat it into the egg mixture about a quarter of a cup at a time, until half the milk has been incorporated.
Transfer the egg mixture into the saucepan and stir constantly with a wooden spoon until the mixture has thickened to custard consistency. If you have a cooking thermometer it should reach at least 74°c.
Strain the custard mixture into a clean bowl and place the bowl into an ice bath for 10 minutes to stop the cooking process. Transfer the bowl to the fridge to cool completely. Immediately before serving, stir in 2 tsps. of vanilla extract and the rum.
In a separate bowl add the cream and remaining vanilla extract use an electric or hand whisk to whip it until the mixture holds its shape, but is not stiff.
Use the whisk to fold the cream into the chilled custard.
Garnish with sprinkle of nutmeg.
Apple Pie Martini
This variation on an elegant classic, made with Nielsen-Massey Vanilla Extract, is both moreish and festive. The cinnamon's subtle spice is accentuated by the vanilla's rich flavour, making for the perfect winter cocktail that's sure to impress family and guests alike.
10 mins prep, 5mins cooking, Serves 12
For the Apple Pie Vanilla syrup
480 ml apple juice
3 teaspoons Neilsen-Massey Gourmet Vanilla Extract
30 whole cloves
6 whole cinnamon sticks
120 ml caster sugar
4 tbsp granulated sugar
For each Martini
120 ml semi skimmed milk
30 ml coffee liqueur
30 ml apple pie vanilla syrup
15 ml apple pie liqueur
1 cinnamon stick
freshly grated nutmeg to garnish
For the apple Pie Vanilla syrup (yields a cup of syrup)
Add the apple juice, vanilla extract, cloves and cinnamon sticks to a small saucepan and stir and combine.
Cook over a medium heat until the liquid has reduced by half.
Add the sugars and stir until it has dissolved, then remove the pan from the heat.
Allow to completely cool, and then strain. Refrigerate any left-over syrup in an airtight container (it's also a great addition to hot apple cider).
For the Martini
Add all the ingredients into a cocktail shaker filled with ice. Shake and strain into a martini glass.
Garnish with freshly grated nutmeg and a cinnamon stick.
I hope you give these recipes a go, the coffee liqueur I used in the Martini is produced in Dorset by Conker Spirit and the Nielsen-Massey Vanilla is readily available and most major supermarkets, apple pie liqueur is a little harder to source but Master of Malt sell it.
Click here for the link to the Vanilla Extract
Wishing you all a very Merry Christmas and fingers crossed a much better 2022.