THESE two recipes – supplied by Monis – are modern twists on old sherry drinks.
Posset is an Elizabethan dessert, here turned onto a hot sherry drink for winter – a bit like an egg nog – while The Pirate's Breakfast is a variation on Irish coffee.
SHERRY POSSET
INGREDIENTS:
250g white sugar
1 cup (250ml) Medium Cream sherry
2 cups (500ml) milk
5 egg yolks
Nutmeg for grating
METHOD:
In a saucepan heat the sugar with the sherry, stirring to melt the sugar and remove from the heat when it starts to boil.
In the meantime, place the egg yolks in a separate bowl and whisk gently.
In a further saucepan, heat the milk to just boiling and whisk a small amount of it into the egg yolks. Slowly add the remaining milk. Return to the saucepan and cook over low heat until the mixture thickens.
Remove from the heat and slowly stir in the sherry sugar mixture. Serve in heated glasses with a grating of nutmeg on top.
THE PIRATE'S BREAKFAST
This is a delicious drink made from hot coffee and if you are lucky to land some clotted cream it would be perfect as the topping, though thick cream would be perfect.
INGREDIENTS:
60ml Medium Cream sherry
80ml hot coffee
1 teaspoon soft brown sugar
1 tablespoon clotted or thick cream
METHOD:
Heat an Irish coffee glass with just boiled hot water. Drain and pour in the sherry. Add the hot coffee and the sugar and stir well. Top with a heaped tablespoon of the cream.