Tuesday 31 December 2013

Creamy Eggnog Pie and Coconut Snowball Martini Recipes

Today I have two recipes for New Year's eve... both of which have a bit of a 'snow' theme.

The first is a classic eggnog and whipped cream pie, easy to make, delicious and guaranteed to go down a treat at any gathering.

And because New Year would not be New Year without a milk-based cocktail, I'm also presenting a recipe for a coconut martini.

Creamy Eggnog Pie

Serves: 6–8

Christmas may be over, but this eggnog pie still goes down a treat for a New Year, or even an Easter dessert. It's delicious, can be made the day before and is great for any party.
Creamy Eggnog Pie: Classic seasonal dessert of eggnog blended with whipped cream and set with gelatine in a pastry shell served decorated with piped whipped cream


1 tbsp unflavoured gelatine powder
4 tbsp cold water
65g sugar
2 tbsp cornflour (cornstarch)
1/4 tsp salt
500ml good-quality eggnog
1 tsp vanilla extract
1 tsp rum (or rum extract)
250ml whipping cream, whipped
1 pre-baked sweet shortcrust pastry shell (22cm/9 in)
whipped cream, to decorate


Place the 4 tbsp cold water in a small bowl and sprinkle over the gelatine powder. Set aside to stand for 1 minute.

Combine the sugar, cornflour and salt in a small saucepan. Stir in the eggnog then gently bring to a boil, stirring constantly. Continue cooking, again stirring constantly, for 2 minutes.

Add the gelatine and stir until dissolved then take off the heat before setting aside to cool to room temperature.

Stir in the vanilla and rum extracts then fold in the whipped cream.

Pour the mixture into the prepared pastry shell then transfer to the refrigerator and chill until firm (at least 3 hours, but best over night).

Decorate by piping with whipped cream, then serve as a dessert.

Coconut Snowball Martini

Serves: 6

No New Year's eve party would be complete without a cocktail, so here's a seasonal one for you to serve to your guests tonight.
Coconut Snowball Martini: Classic festive cocktail of cream, vanilla vodka, coconut rum and cream of coconut served in a martini glass


180ml single cream
120ml coconut-flavoured rum
4 tbsp vanilla vodka
4 tbsp cream of coconut
ice cubes


Mix together the cream, rum, vodka and cream of coconut in a jug.

Half fill a cocktail shaker with ice cubes and pour in the coconut mixture.

Cover and shake well to chill then divide the mixture between six martini glasses.

Serve immediately.

For many more classic and seasonal cocktails (both alcoholic and non-alcoholic), why not visit the Celtnet Cocktail recipes pages.

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