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Hot Drinks for Christmas

(From Yorkshire)
Hot Lambs Wool

4 Egg Yolks
1 litre (2 pts.) Ale or Beer
2 tablespoons Brown Sugar
2 Cooking Apples
Tsp Freshly Grated Nutmeg
60g (2 oz.) Butter.

Peel the apple and cut into little dice.
Put these with the ale into a saucepan and bring just up to the boil.
Beat the sugar and egg yolks together and pour over the hot ale.
Beat well together and tip back into the pot.
Heat these to just below boiling. The apple should dissolve into the ale and the yolks make it creamy.
Serve in warm beer tankards with a knob of butter stirred in at the last moment and the nutmeg sprinkled on top.

Hot Buttered Rum
(From America)

1 litre (2 pts) Cider
2 tablespoons Caster Sugar
1 Lemon
1 tsp. Cinnamon
4 Cloves
60g (2 oz.) Butter
4 large measures Black Rum

Heat the cider with the sugar, peeled zest and juice of the lemon, cinnamon and cloves.
Don't let it boil as you will boil away the alcohol,but let it heat for a while to infuse.
Pour into warmed glasses and stir a knob of butter and a measure of rum in each one

December 12, 2006 10:00 AM | 0 Comments
  Martin Dwyer
Consultant Chef