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Gingerbread Horlicks topped with home-made meringue

Go the extra mile with this decadent gingerbread Horlicks beverage and top your mugs with home-made meringue and biscuit crumble.


For the gingerbread Horlicks
4 tbsp
5 tbsp
boiling water
4 cups
2 tsp
brown sugar
1 tsp
ground ginger
½ tsp
ground cinnamon
¼ tsp
¼ tsp allspice
ginger biscuits, 4 crushed
For the meringue topping
2 egg whites
  cup sugar
¼ tsp cream of tartar
½ tsp vanilla essence

For the gingerbread Horlicks
1. In a pot, mix the Horlicks and water together to form a paste. Gradually add the milk, whisking continuously, until the Horlicks is dissolved.
2. Place the pot over a medium heat and bring to a simmer. Stir in the sugar. Add the spices and simmer for 1 minute, stirring continuously.
3. Divide the Horlicks between 4 meringue-dipped mugs and sprinkle over some extra cinnamon and serve with the remaining ginger biscuits.
For the meringue topping
1. Add egg whites, sugar and cream of tartar to a large heat-proof bowl over a pot of simmering water.
2. Whisk for 5 minutes, until the sugar has dissolved. Remove from the heat and beat until stiff peaks form.
3. Add vanilla essence and mix to combine. Dip the rims of heat-proof mugs in the meringue and then in biscuit crumbs.
4. Blow-torch or pop under the grill until golden brown.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen //

Did you know that you can enjoy gingerbread for breakfast too? Start your day on a sweet note with our gingerbread biscuit breakfast crumble.

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