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“A lighter substitute for eggnog, created by Bruce Yung for the Oak Room at the Plaza Hotel in New York. Adapted from a recipe printed in the Dec 20 2009 _New York Times_.”
READY IN:
10mins
SERVES:
4
YIELD:
1 qt
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine whipped cream, sugar, saffron, milk and honey in a medium saucepan. Bring to a boil and cook 3 minutes. Remove from heat and stir in lemon and lime juice and zest.
  2. Cool 10 minutes, strain and refrigerate until cold.
  3. For each serving, pour 6 ounces of base, 1 1/2 oz Amontillado and 1/2 oz Harvey's Bristol Cream over ice in a cocktail shaker. Shake until well mixed and ice-cold. Strain into a chilled cocktail glass and garnish with a pinch of cinnamon.

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