Ingredients
- 1 1/2 cup milk.
- 1/4 cup heavy cream.
- 1/4 teaspoon cinnamon, ground.
- 1/2 teaspoon vanilla bean extract.
- 1/4 teaspoon nutmeg, ground.
- pinch sea salt.
- 1 egg.
- 1 tablespoon rice malt syrup.
- 1 shot dark rum (or 1 teaspoon run flavoured extract).
Directions
- 1. Add all ingredients into a blender and blitz until combined. Pour mixture into a 10-hole popsicle mold. Add in popsicle sticks and place in the freezer. Freeze for at least 2 hours or overnight.
2. Once popsicles are set, remove from the freezer. Run the mold under the tap for 20 seconds until popsicles become loose. Serve.
Note
Dairy-free option: Replace milk with full-fat coconut milk and the cream with full-fat coconut cream.
Eggnog is a Christmas favourite, but it’s usually packed with sugar. We’ve made a simple eggnog recipe, but because we’re set for a scorcher of a Christmas Down Under, we’ve turned this tasty drink into popsicle form.
Ingredients
- 1 1/2 cup milk.
- 1/4 cup heavy cream.
- 1/4 teaspoon cinnamon, ground.
- 1/2 teaspoon vanilla bean extract.
- 1/4 teaspoon nutmeg, ground.
- pinch sea salt.
- 1 egg.
- 1 tablespoon rice malt syrup.
- 1 shot dark rum (or 1 teaspoon run flavoured extract).
Directions
- 1. Add all ingredients into a blender and blitz until combined. Pour mixture into a 10-hole popsicle mold. Add in popsicle sticks and place in the freezer. Freeze for at least 2 hours or overnight.
2. Once popsicles are set, remove from the freezer. Run the mold under the tap for 20 seconds until popsicles become loose. Serve.
Note
Dairy-free option: Replace milk with full-fat coconut milk and the cream with full-fat coconut cream.