I know, I know, it’s only November, but the shopping centres are already full of Christmas decorations and no doubt some of them are even playing Christmas carols. The fact is, as I’m writing this, there are less than 46 days until Christmas. Eeek! I haven’t even started my Christmas shopping, we haven’t even decided where we are having Christmas Day! I’m so far behind that it’s a timely reminder for me that Christmas waits for no man.
But! I may be a little behind with the whole family Christmas thing, but I am all about my readers. That’s right, I’ve got not one but two Christmas novellas for you! Twelve Days of Christmas – Her Side of the Story and Twelve Days of Christmas – His Side of the Story. Two novellas telling the same story from two different points of view. Hers will be out on the 15th November and His will be released on 1st December.
You can read more about them here
Both are up for pre-order now!
And that’s not all! As a special treat I invented a new Christmas drink…The Frozen Eggnog Daiquiri!
For those of you preparing for a cold and wintery Christmas, this might not appeal to you, but for us here Down Under who are already sweltering in 30 degree heat (that’s 86 F) and are staring down a hot and humid Christmas, a Frozen Eggnog Daiquiri sounds perfect! Here’s the recipe if you want to give it a shot…
Frozen Eggnog Daiquiri
375ml Whole Milk
125ml Thick Cream
3 Cinnamon Sticks
3 Star Anise Stars
5 Cardamom Pods, bruised
1 Vanilla Pod, split and seeds scraped
1 tsp grated Nutmeg
3 Egg Yolks
2/3 cup Caster Sugar
90ml White Rum (I used Bundaburg Rum’s Five)
1.In a medium saucepan combine milk, cream and spices and bring to just before boiling over medium heat. Remove from heat and set aside to steep.
2. Place egg yolks and sugar in a bowl and beat until pale yellow and thick.
3. Strain milk mixture into a jug, removing pods, sticks and stars from mixture.
4. Pour a little milk mixture into egg mixture while gently mixing to loosen mixture. Gradually add all of milk, stirring all the time.
5. Return combined egg and milk mixture to saucepan and gently heat until mixture reaches 75 C (160 F).
6.Remove from heat and pour into a jug and refrigerate until cold. (To make it extra thick, freeze your mixture)
7. In a blender add the cold or frozen milk mixture, rum and ice and blend until smooth. Add more ice to reach the desired consistency. Serve in martini glasses with a sprinkle of cinnamon.
If you want the non-alcoholic version, just omit the rum!