Christmas Eggnog Parfaits

• December 03 2024, by Ann Wolki
• 1 min reading time

Eggnog is known as a milk punch typically made with brandy or rum. In this adaptation I make it into a parfait (kind of like a custard) by setting it with grass fed gelatin. You can make this recipe with cows milk or coconut milk for dairy free. For a hot summers evening or Christmas Day dessert this is a healthy and nutrient dense option. The liquor is optional but does add a nice flavour. 

The Recipe 

400ml milk or coconut milk

1/2 Cup Wolki Farm raw honey

4 cloves

1/2 teaspoon cinnamon

1 teaspoon vanilla

4 large egg yolks or 5 small

1 tablespoon grass fed gelatin (I like Gelpro brand)

2 tablespoons water

40ml of brandy or rum

 

Method 

1. Add gelatin to a small bowl with the water to allow it to bloom. It will become thick. 
2. Add the milk to a saucepan with the spices and on a medium/low heat allow to infuse for 8 minutes. Don’t let the milk boil. 
3. Whisk the yolks, honey and vanilla together in a small jug. Turn the heat off the milk once infused and sieve out the cloves. 
4. Add the gelatin and yolk mixture into the milk whisking constantly.
5. Return to heat for 1 minute stirring constantly.
6. Pour into stemless wine glasses or a fun cocktail glasses. Allow to set in the fridge for 2 hours.

 

Notes: This recipe serves 4-6, you’ll need this many glasses 

Sprinkle some cinnamon on top to serve 

Decorate or serve with fresh berries or grilled pineapple 

Parfaits last up to 5 days in fridge 

Tags

blog posts family superfoods

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