As American as this recipe may be, I think all grannies the world over should be serving this up all year round. It is a delightful alternative to other alcoholic drinks – and if you have chickens, what better way to put your eggs to good use?
1 cup sugar (I like dark brown sugar, as it has a more distinct taste)
1/2 teaspoon vanilla extract
1 tablespoon orange-blossom water
1/4 teaspoon grated nutmeg, plus extra for sprinkling
pinch of cinnamon
2 cardamon pods, crushed
180 ml (3/4 cup) brandy
80 ml (1/3 cup) dark rum
500 ml (2 cups) full-cream milk
500 ml (2 cups) thick cream
Chill all the ingredients first.
Beat the eggs until they are frothy, then beat in the sugar, vanilla, orange-blossom water and spices. Stir in the brandy, then the rum. Slowly stir in the milk, then the cream.
Strain and serve over crushed ice (it is Christmas in Australia, after all) with grated nutmeg on top. Don’t make the mistake of making it too early in the morning and tasting it continuously – it’s delicious, but pretty boozy.