• Jonno Mack

Festive vanilla cocktails

As Christmas nears and the pressure of being the host with the most starts its inevitable bubbling, the chefs at Nielsen-Massey® have got you covered. So dust off that cocktail shaker you asked for all those years ago and get ready to put it to good use - because here are a couple of killer vanilla cocktails to keep everyone merry this festive period.

Very Vanilla Eggnog 15 mins prep, 15 mins cooking, Serves 12 Ingredients: 1 litre of milk 150 g caster sugar (divide into two) 6 large eggs – 300g in total half tsp of nutmeg quarter teaspoon of salt 1 tbsp Nielsen-Massey® Gourmet Vanilla Extract (divide into two) 120-180 ml dark rum 240 ml double cream Directions: 1. Stir the milk and half the sugar in a large saucepan until blended then heat over medium heat until it just starts to boil. 2. Meanwhile, whisk the eggs and remaining sugar, with the nutmeg and salt, in a heatproof bowl. 3. When the milk is ready, beat it into the egg mixture about a quarter of a teacup at a time, until half the milk has been incorporated. 4. Transfer the egg mixture into the saucepan and stir constantly with a wooden spoon until the mixture has thickened to custard consistency. If you have a cooking thermometer it should reach at least 74˚ c. 5, Strain the custard mixture into a clean bowl and place the bowl into an ice water bath for 10 minutes to stop the cooking process. Transfer the bowl to the fridge to cool completely. 6. Immediately before serving, stir in 2 tsps. of vanilla extract and the rum. 7. In a separate bowl add the cream and remaining vanilla extract use an electric or hand whisk to whip it until the mixture holds its shape, but is not stiff. 8. Use the whisk to fold the cream into the chilled custard. 9. Garnish with sprinkled nutmeg.


Apple Pie Martini 10 mins prep, 5 mins cooking, Serves 12 Ingredients: For the Apple Pie Vanilla syrup: 480 ml apple juice 3 teaspoons Nielsen-Massey® Gourmet Vanilla Extract 30 whole cloves 6 whole cinnamon sticks 120 ml caster sugar 4 tbsp granulated sugar

For each Martini 120 ml semi-skimmed milk 30 ml coffee liqueur 30 ml apple pie vanilla syrup 15 ml apple pie liqueur 1 cinnamon stick freshly grated nutmeg to garnish Directions: For the Apple Pie Vanilla syrup (yields a cup of syrup) 1. Add the apple juice, vanilla extract, cloves and cinnamon sticks to a small saucepan and stir to combine. 2. Cook over a medium heat until the liquid has reduced by half. 3. Add the sugars and stir until it has dissolved, then remove the pan from the heat. 4. Allow to completely cool, and then strain. Refrigerate any left-over syrup in an airtight container (it’s also a great addition to hot apple cider). For the Martini 5. Add all ingredients into a cocktail shaker filled with ice. Shake and strain into a martini glass. 6. Garnish with freshly grated nutmeg and a cinnamon stick.


Nielsen-Massey®’s Gourmet Vanilla Extract comes in distinctive 60ml and 118 ml brown bottles, available from Sainsbury’s and Tesco.

The company also produces vanilla pastes and powders, whole vanilla pods and a range of other flavourings, including orange blossom water and rose water. For more recipe inspiration visit: https://nielsenmassey.com/landing/featured-recipes/

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