Festive Eggnog Delight

The festive mood will appear during preparation. Egg nog is a delicious Christmas and New Year cocktail that has earned such popularity around the world for a reason: it perfectly balances a delicate creamy taste, a breathtaking spicy aroma, a slightly viscous soft consistency and ease of preparation.
cook time: 24h
Ava Prescott
Festive Eggnog Delight

Nutrition Facts (per serving)

179
Calories
6g
Fat
16g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Salt (pinch) 1 g
Sugar 75 g
Nutmeg 0.25 tsp
Milk 250 ml
Vanillin (pinch) 1 g
Eggs (large) 2 pc
Cream (20-30%) 75 ml
Carnation (bud) 2 pc
Whiskey (Bourbon or rum) 80 ml
cinnamon stick 1 pc

Recipe instructions

Step 1

Step 1
How to make eggnog drink? To prepare alcoholic New Yearʼs eggnog, prepare the necessary ingredients. Take large, selected eggs. If the eggs are small, it is better to take 3 pieces or 3 yolks and 2 whites. Also measure all spices and sugar according to your taste. If your favorite ingredient is cinnamon, then you can add it not only in the form of a stick, but also in powder. If you want a non-alcoholic version of your drink, just skip the bourbon.

Step 2

Step 2
Pour milk into a saucepan, add cloves, cinnamon stick, nutmeg, vanillin and salt.

Step 3

Step 3
Place the saucepan over low heat and heat the milk until strong steam comes from it, but do not bring it to a boil. It is advisable to stir the milk frequently so that it does not stick to the bottom of the saucepan.

Step 4

Step 4
Remove the milk from the heat and let it sit at room temperature.

Step 5

Step 5
Separate the whites from the yolks. Place the whites in the refrigerator. Pour sugar into the yolks and grind until white with a whisk or beat with a mixer.

Step 6

Step 6
Strain the still warm spiced milk through a fine sieve.

Step 7

Step 7
While stirring (or whisking) constantly, pour the flavored milk into the beaten yolks in a thin stream. Milk foam may appear on the surface, this is normal, it will settle as it cools and infuses.

Step 8

Step 8
Pour the resulting mixture back into the saucepan and place over medium heat. Heat the mixture, stirring constantly, for 10-15 minutes at a temperature of 70°C. Itʼs best to monitor the temperature with a food thermometer.

Step 9

Step 9
If you donʼt have a food thermometer, dip a metal spoon into the drink for a few seconds and remove. The milk mixture should drip off the spoon, leaving behind a whitish film.

Step 10

Step 10
Pour the cream into the saucepan and stir. Then remove from heat. Wait for the eggnog to cool and, stirring constantly, pour in the bourbon.

Step 11

Step 11
Let the drink steep in the refrigerator for 3-4 hours, or preferably overnight. When steeping for a long time, it is better to cover the saucepan with cling film so that the aroma of the drink does not erode.

Step 12

Step 12
Before serving, beat the cold egg whites into a thick, shiny foam.

Step 13

Step 13
With constant stirring, add them to the infused drink.

Step 14

Step 14
Mix the eggnog thoroughly until the ingredients are completely combined. If you donʼt eat raw eggs, you can simply skip this step. I warmed the drink up a little so that it was warm — I like it better this way.

Step 15

Step 15
Pour the finished drink into glasses, sprinkle with grated nutmeg and serve. Bon appetit!

Additional rubrics

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