Sack Posset

In the cold winter months this traditional, rich, spiced creamy drink is a wonderfully warming crowd-pleaser
By Lotte Duncan
Sack Posset
  • Rating:
  • Serves: 10-12
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 10 egg yolks
  • 300 ml dry sherry
  • 55 ml brandy
  • a large pinch of ground cinnamon
  • a large pinch of ground mace
  • 1 tsp freshly grated nutmeg
  • 1.2 litres single cream
  • 175 g brown sugar


1. In a large mixing bowl, beat together the egg yolks, sherry, brandy, cinnamon, mace and nutmeg until well-mixed.

2. Pour the egg mixture into a large, heavy-based saucepan and heat very gently, stirring constantly.

3. Meanwhile, in a separate saucepan heat together the cream and the brown sugar (reserving a little for sprinkling) until the sugar has melted. Bring to the boil.

4. Pour the boiling cream into the hot egg mixture from a good height, so that it froths well. Set it aside to stand for 2-3 minutes, sprinkle with the reserved sugar and serve at once.

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