I made this recipe over the weekend and I especially recommend it for a Christmas party or a New Year’s party. Most people who tasted it were impressed, but children didn’t think it was good (non-alcoholic). Tried both the alcoholic and non-alcoholic versions and they are both good, but you only need to add milk to the non-alcoholic recipe to make it thinner. The recipe is not very alcoholic; the alcohol acts more like a spice and gives a very nice undertone. Would rather do an alcoholic version again.

Like a dessert in a glass and reminds me of sherry frommas.

Eggnog

Makes about 8 small glasses – keeps well in the fridge and is therefore ideal for making a larger recipe.
Serve cold and works both as an aperitif or after dinner.

Raw materials

• Milk: 5 dl
• Cream: 2,5 dl
• Egg: 6 pcs, separated into egg yolks and egg whites
• Sugar: approx. 130 g (divided in half)
• Vanilla: 1 msk
• Cinnamon: ¼ tsk
• Nutmeg ground or grated nutmeg: ¼ tsk
• Salt: a little salt
• American whiskey (bourbon): 60 ml
• Dark rum: 60 ml

Method

1. Heat milk and cream together in a pot until the mixture just starts to boil.
2. Beat the egg yolks in a bowl with half the sugar (approx. 65 g) until clear and creamy.
3. Add vanilla, cinnamon, nutmeg and salt.
4. Heat the egg yolks by pouring slowly add the hot milk and cream mixturein a narrow bun, while constantly stirring.
5. Pour the mixture back into the pot and heat over low heat. Stir constantly and make sure the mixture does not boil. It is good to use a thermometer and heat the mixture to 80–85 °C. Be careful not to boil because it will make scrambled eggs.
6. Take the pot off the stoveadd American whiskey and rum and pour the mixture into a clean bowl.
7. In another bowl, beat egg whites until they are completely white. Add the rest of the sugar (approx. 65 g) in and beat until soft peaks form.
8. Gently mix the egg whites into the yolk mixture.
9. Chill in the fridge for a few hourspreferably overnight.
10. Garnish with whipped cream. It is good to sprinkle cinnamon, nutmeg or chocolate over the cream when serving. Serve in a beautiful glass or punch cup.

Comments

• If the mixture is too thick can be added more milkgradually, until the desired texture is reached.
• Alcohol can be omitted or add more to taste.
• By keeping the mixture overnight with alcohol, it settles and the sting goes away from the alcoholwhich gives a softer taste.

The recipe comes from Chef Jean-Pierre on YouTube and is adapted by me.