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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.