Eggnog Coffee
Photography Minka Firth.
INGREDIENTS
60 mls espresso or freshly brewed strong coffee
2 teaspoons sugar
70 mls egg nog
Eggnog
60 mls cream
2 egg yolks
1⁄2 teaspoon vanilla extract
1 teaspoon sugar
Garnish
1 teaspoon brown sugar
METHOD
Eggnog: Whisk the cream and sugar in a small bowl until thick. Add the egg yolks and vanilla, mix well and set aside.
Coffee: In a small jug, mix the coffee and sugar. Pour the coffee into a glass.
Pour on the eggnog so it sits on top of the coffee. Sprinkle the brown sugar over the top of the eggnog and use a kitchen torch to caramelize the sugar. You may wish to protect the rim of the glass with foil while caramelising the sugar with the blow torch. Makes 1 drink
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.