For each glass
200ml (7fl oz) milk
Scoop of vanilla ice cream
Liqueur glass of chosen liqueur
Put all the ingredients into a blender and blend for half
a minute.
Serve in a tall, cold, glass
--
Egg Nog
For 15 small glasses
This recipe sounds very extravagant as it does require a lot of liqueur.
but the finished product is so delicious it is bound to be a success as a party
drink.
6 eggs
50g (2oz) caster sugar
200ml (7fl oz) Liqueur
600ml (1pt) whipping cream
600ml (1pt) milk
Separate the eggs and beat the yolks with the sugar until they are thick
and creamy.
Continue beating and slowly add the liqueur.
Chill this mixture for 2 hours.
Beat the whites until stiff. Whip the cream. Stir the milk into the yolk
mixture and then gently fold in the cream and then beaten whites.
Chill again for several hours more if possible.
--
Frozen Marshmallow Cake
For six
75g (3oz) digestive biscuits
1 tablespoon drinking chocolate
50g (2oz) butter
125ml (4fl oz) milk
150ml (1/4pt) double cream
75g (3oz) white marshmallows
4 tablespoons “Royal Mint-Chocolate” Liqueur
Green colouring
Melt the butter and stir in the finely crumbled biscuits
The drinking chocolate. Mix well.
Line a spring form tin or cake tin with foil, leaving enough
foil, leaving enough foil round edges to the able to lift the
cake out when it is frozen.
Press the biscuit crumb mixture into the tin to make a base.
Warm the milk with the marshmallows mixture. Add liqueur.
Add a few drops of green colouring to make a soft green. Mix well
and turn into a prepared case.
Leave the cake in frozen, carefully lift the foil; case out of the tin.
Invert the cake onto another plate. Cover and return to freezer until
it is required.
This defrosts very quickly so do not leave it out of the freezer for any length
Of time.
Variations: substitute “Royal Orange-Chocolate” Liqueur and a little orange
colouring.
--
Royal Pancakes
For six
600ml (1pt) milk
280g (10oz) flour
4 eggs
1 tablespoon sugar
1 tablespoon oil
4 tablespoons liqueur
Pinch of salt
Butter or oil for frying
Mix flour and milk together and when smooth, add the eggs
sugar, oil, salt and liqueur. Mix well and leave for an hour.
Make the pancakes, putting only a very small amount of fat in the pan.
Fold each pancake in four as you make it and keep it warm while the
remainder are being made.
To serve: add a small amount of butter to the pan. Place a pancake
(unfolded) into the pan. Pour over a tablespoon of liqueur and warm
it well before setting alight. When the flames have died down, scatter
the pancake with sugar and a little grated chocolate if liked.
If you prefer to flambé all (or some) at a time, leave the pancakes folded
and warm through in a little liqueur. Flambe’ sugar and decorate with
chocolate before serving.
