Today I’m bringing you a couple of festive drinks to try, courtesy of the famous spice company Schwartz. Who doesn’t know Schwartz, who have been a staple in British supermarkets since 1959?
I grew up in an Italian family where their oregano and garlic salt were always in my grandparents spice rack, along with lots of other jars of intense flavour.
When Schwartz asked if I’d like to make one of the recipes featured on their website, I took a look and decided straight away that I wanted to give their cinnamon eggnog a go. It’s such a great indulgence during the festive season, with it’s creamy, sweet, spicy, and if you like, boozy flavours.
To make Schwartz cinnamon eggnog I bought their ground cinnamon, gound nutmeg and one of their vanilla pods.
In a large saucepan you infuse milk and double cream with the spices and the vanilla seeds scraped from the pod, plus the pod itself. You bring this mix to a boil and then let it steep before pouring it into a mix of egg yolks, sugar (and booze which is optional). I actually use a rum flavour extract so I can get that familiar kick without worrying about drinking too much (drink drive limits in Scotland are very strict!). You let this sit overnight to let the flavours all come together, then whip egg whites to soft peaks folding this in the eggnog mixture. You can pour this into little punch glasses and enjoy it cool.
Another way to enjoy it, especially if you like eggnog lattes from certain coffee chains, is to heat up the eggnog and add this to freshly brewed coffee. This has to be my favourite way to enjoy the drink!
The full recipe for the cinnamon eggnog is below, or you can also find it along with other fantastic festive treats at the Schwartz website.
Schwartz also sent me some of their mulling cider spices bags. These are like little tea bags which you add to cider, along with a drop of brown sugar, and bring to the boil. Again, I go for an alcohol free version (not usually like me!) by substituting apple juice. This makes it suitable for kids too.
This is like a warm spicy cup of fruit juice, which really keeps your cockles warm! I always make it on Christmas mornings, whilst preparing the Christmas dinner. I make it in my slow cooker and let it stay warm, so I can go back for more anytime I like. Plus as I have to do a lot of driving on the big day, I can have the booze free version without worry!
Below is the eggnog recipe and as this is my last post before 25th December, I’d like to take this opportunity to wish you all a very merry Christmas. I hope Santa is good to you all!
Schwartz Cinnamon eggnog
Classic Christmas drink
- 550 ml whole milk
- 400 ml double cream
- 1/2 teaspoon Schwartz ground cinnamon
- 1 Schwartz vanilla pod
- 1 teaspoon Schwartz ground nutmeg
- 5 egg yolks
- 100 grams caster sugar
- 150 ml brandy or rum (optional)(or half tsp of rum extract)
- 5 egg whites
Place the milk, cream, cinnamon, vanilla seeds, the pod and the nutmeg in a large saucepan and bring to the boil over a medium heat. As soon as it comes to the boil, remove from the heat and allow this to steep and cool.In a large bowl, place the egg yolks and sugar and beat together with a whisk until the mix gets lighter in colour and thicker in texture. Slowly stir in the milk mixture and add the alcohol or extract at this point if using.Place in a bowl and cover with clingfilm. Pop the bowl in the fridge overnight or for up to three days.Once ready to serve, beat 5 egg whites to soft peak stage and carefully fold these through the eggnog mix. Pour the eggnog into glasses and garnish with some ground cinnamon or Schwartz cinnamon sticks.
DetailsPrep time: Cook time: Total time: Yield: 1 litre
Disclosure Statement: This post has been written in partnership with Schwartz. I have been paid for recreating the eggnog recipe and was sent the mulling spices to try. Any opinions expressed are my own.