Ingredients
For the base
- 2 ¼ cups whipped cream
- ¾ cup plus 1 teaspoon sugar
- ½ teaspoon saffron
- 2 cups milk
- 3 teaspoons honey
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 teaspoon grated lemon peel
- 1 teaspoon grated lime peel
For the serving
- 1 ½ ounces Amontillado sherry
- ½ ounce Harveys Bristol Cream sherry
- Ground cinnamon garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
353 calories; 11 grams fat; 6 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 0 grams dietary fiber; 52 grams sugars; 5 grams protein; 37 milligrams cholesterol; 57 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 drinks
Preparation
For the base
- Combine whipped cream, sugar, saffron, milk and honey in a saucepan over medium heat, and boil 3 minutes. Remove from heat. Stir in lemon and lime juice, and grated lemon and lime peel.
- Let cool 10 minutes. Stir again, then strain and refrigerate until ready to use. This base will make enough for 4 servings.
- For each drink, combine the sherries with about 6 ounces of the posset base, shake with ice in a cocktail shaker, and strain into a chilled cocktail glass. Dust lightly with ground cinnamon and serve.
Dining and Cooking