A fig puree complements the sweetness of the malt, and the splash of ginger juice gives it a spicy zing. A twist of lime juice makes for a surprising citrus finish. A mention in the Old Testament.

Pass the liquidised figs through a sieve and mix this purée with the milk. Bring to a shivering stage over a low heat. Set aside to cool slightly as you complete the next step. Whisk the egg ...