This festive drink is laced with cinnamon, cloves and nutmeg. The alcohol component is pisco, a grape brandy, or aguardiente, a clear spirit that means “fire water”.
- 110 g (½ cup) caster sugar
- 2 cinnamon quills, plus 4 extra, to serve
- 2 cloves
- 1 tsp grated nutmeg
- 2 tbsp instant coffee granules
- 1 tsp vanilla extract
- ½ cup pisco (see Note) or aguardiente (see Note)
- 1 litre milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Chilling time 30 minutes
Combine sugar, cinnamon, cloves, nutmeg and 250ml water in a small saucepan over medium heat. Cook, stirring to dissolve sugar, for 8 minutes. Stir in coffee until dissolved. Set aside to cool completely.
Strain mixture, reserving cinnamon quills. Add vanilla and pisco. Pour milk into a jug and stir in alcohol mixture. Refrigerate until chilled. Pour into glasses and serve topped with a cinnamon quill.
• Pisco is a grape brandy. Aguardiente, meaning “fire water”, is a clear spirit. Both are available from selected bottle shops.
Photography by Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.