Okay so I know eggnog is really a Christmas thing. But in these times of Corona I’ve decided to throw caution to the wind. With autumn arriving in force with the rainiest October in history (yes really) we need a bit of extra comfort and indulgence in our lives.
I’m also dreaming of warmer climes so I had the idea of adding a healthy portion of mango puree for a taste of the tropics. When I came up with the idea I wasn’t sure if I’d be able to get such a mango mixture. So I was delighted to find mango pulp in my local supermarket. It did the trick perfectly.
It’s such a simple process to make this delicious and luxurious drink. There’s a printable version of the recipe below. Do give it a try and let me know what you think. In the meantime whet your appetite with these tempting pictures.
The tropical eggnog is perfect served up in my heart-shaped mug from the Christmas markets in Vienna. What a lovely trip that was!
Mainbrace rum is a delicious and unique golden rum – a premium blend from stills in Guyana and Martinique. Today I used the Limited Edition Mainbrace Navy Strength rum with its beautiful depths of flavour.
Find out more at www.mainbracerum.com
And here’s the fruity mango pulp that adds the perfect tropical touch.
How to make tropical eggnog
Tropical eggnog
Ingredients
Equipment
Method
- Separate the eggs and place the whites in the fridge.
- In a mixing bowl beat the yolks with a hand mixer until creamy. Slowly add the sugar and keep beating until it is thick.
- Stir in the milk, rum, vanilla and mango puree.
- Put in the fridge to chill for two to three hours.
- Remove the egg whites from the fridge and beat with a hand mixer until soft peaks form.
- Fold the rum mixture into the egg whites and serve.
