Recipe | Sugar & Spice Martini

f-3 f-6 f-2 Good morning! Like promised I am slowing getting back into the swing of things here on the LCC. I hope you’ve enjoyed the little peeks into my life here at SCAD. This past two weeks I’ve been working on creating our own original magazine with three other group members. Within this we had an amazing food section, where I got to learn some recipes I’d never think of. Today I’ll be sharing with you Blair’s Sugar & Spice Martini, a great recipe for the upcoming holidays!

1 cup sugar
1/4 cup cornstarch
1 teaspoon ground nutmeg
1 teaspoon pumpkin-pie spice, plus more for garnish
8 cups of milk
6 large egg yolks
3 cups of brandy
1.  Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in
an ice bath; set aside. Off heat, in a medium saucepan, whisk together
sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk
in 4 cups of milk, taking care to incorporate the cornstarch. Whisk in egg yolks.
2.  Whisking constantly, cook over medium heat until the first large
  bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking
constantly, 1 minute more. Remove from heat; immediately pour
through siege into bowl. Stir in remaining 4 cups milk. Let cool
 completely in bowl still set in ice bath.
3.  Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice. Enjoy!
Photos by Harrison Albert

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