The original syllabub was made by milking a cow directly into a basin of wine or cider. Today a syllabub is a cream-based concoction flavored with sherry or white wine and acidified with lemon juice. It remains a favorite Christmas “drink” in parts of the American South—though its texture is more reminiscent of a creamy, airy mousse.

Combine in a 2-quart glass jar or glass or metal bowl:

Shake or whisk thoroughly. Cover tightly and refrigerate for at least 4 hours and up to 24 hours. Shake or whisk again to mix in any undissolved sugar, then strain if desired. In a large bowl, beat on high speed until very soft peaks form:

Reduce the speed to low and slowly add the sherry mixture. Ladle into cups and dust with:

Serve with spoons.