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Eggnog with pistachio praline dust
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your holiday favorite with a touch of nutty toffee.
Ingredients:
  • 1.5L (6 cups) milk
  • 9 eggs, lightly whisked
  • 155g (3/4 cup) caster sugar
  • 1 1/2 tsp vanilla bean paste
  • 250ml (1 cup) thickened cream
  • 125ml (1/2 cup) brandy
  • 60ml (1/4 cup) dark rum
  • 80g pistachio kernels
  • 225g (1 cup) white sugar
  • 125ml (1/2 cup) water
  • Whipped cream, to serve
Instructions:
  • Combine milk, egg, caster sugar, cinnamon stick, and vanilla bean paste in a saucepan over medium-low heat. Cook for 14-16 minutes until slightly thickened and coats the back of a spoon. Strain mixture into a jug, discard solids. Let it cool for 10 minutes, then chill in the fridge for 30 minutes. Stir in cream, brandy, and rum, chill for 2 hours until cold.
  • Spread pistachios on a baking tray with parchment paper. Combine white sugar and water in a saucepan over low heat until sugar dissolves, then boil until dark golden without stirring. Pour over pistachios and let it set.
  • Pulverize praline in a food processor until finely chopped. Divide eggnog into glasses and garnish with whipped cream and praline.

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