Is there anything more comforting than a melktert? After years of infusing those delicious essences of the milk tart – vanilla custard and cinnamon – into everything from macarons to petit fours, I have finally come up with a holiday cocktail that doubles as a dessert while satisfying my milk tart cravings.
Start by making your syrup infusion. Bring 250 ml water and 250 g caster sugar to a boil. Scrape the seeds of one vanilla pod into the mixture and drop in a cinnamon quill. Let it boil for 2 minutes, remove from the heat and let it cool completely.
When ready to make your cocktail, pour 30 ml gin, 30 ml Wild Africa Cream, 30 ml cream, and 15 ml of your simple cinnamon syrup into a cocktail shaker. Shake vigorously until thick and frothy. Pour it into an elegant glass, rimmed with cocoa powder and ground cinnamon. Add a block of ice to chill if needed. Garnish with a wafer topped with indulgent buttercream (or any other festive treat). The rest of your syrup infusion will keep for months if you store it in an airtight jar in the fridge.