Christmas Eggnog (Eggnog)
A creamy drink flavored with spices. A real delight to enjoy as it is or with whipped cream for even more indulgence!
Ingredients
Eggnog
- 600 ml whole milk or failing that, semi-skimmed
- 55 g light brown sugar quantity to dose according to your taste
- 4 egg yolks
- 2 big pinches of cinnamon
- 2 big pinches of nutmeg
- 1 pinch of salt
- 0,25 cc natural vanilla extract
Whipped cream (option)
- 200 ml whole cream 30% mg
- Cinnamon for the decor
Prepare in advance
Eggnog
- In a saucepan, heat the milk with the cinnamon, nutmeg and salt. Stop just before boiling.
- In a bowl, whisk the egg yolks with the brown sugar until the mixture becomes clear and frothy.
- Add a spoonful of hot milk to the yolks while whisking to avoid "cooking" the yolks. Then pour the yolks / sugar mixture into the saucepan.
- Return to heat for a few minutes over medium heat, stirring with a wooden spoon. The mixture should thicken slightly, it will finish thickening in the fridge afterwards.
- Off the heat, pass the mixture through a sieve to remove any pieces of cooked egg yolk, if there are any.
- Add the vanilla then let cool before placing in a container (with spout it is more practical). Cover with cling film and refrigerate until the drink is very cold.
- Pour the contents into glasses and sprinkle with cinnamon (or top with whipped cream below).
Whipped cream
- Whip the whipping cream in the bowl of the food processor or with a mixer. Garnish a pastry bag then place a nice dose of whipped cream on each drink. Sprinkle with cinnamon and enjoy.
Notes
This eggnog will keep in the refrigerator for about 3-4 days, in a well-sealed container.