Eggnog, also known as EggNog, is a typical Christmas drink. This egg, milk and sugar punch is very popular in North America and is derived from a medieval European drink called posset, made with hot milk. There are many recipes and some of them may contain alcohol and others may not. In Spain it is associated with febrile states as a remedy to relieve them. Let's go for the eggnog or EggNog recipe, ideal for Christmas!
You might also be interested in: Cocktail utensils
Ingredients
6 egg yolks
6 egg whites
¾ cup of sugar confectionery
3 cups of liquid cream or milk cream
2 cups of whole milk pastry
½ cup of dark rum pastry
½ cup of cognac pastry
Nutmeg
Elaboration step by step
1. Place the egg yolks in a bowl and beat them thoroughly with a wire whisk. Add the sugar and continue beating until bleaching. When the egg yolks have an almost white beige color, add the milk little by little while you keep beating.
2. Once the milk is incorporated, add the liquid cream or milk cream and rum.
3. Add the cognac and beat until integrated. Take to the refrigerator for an hour.
4. Assemble the whites until stiff and add them to the eggnog with the help of a spatula with enveloping movements so that the air is not removed from the shake.
5. Add the semimontada cream and serve in cups or glasses with a ladle and sprinkle with nutmeg.
IMPORTANT: do it and drink it in the day.
Pregnant women and those with low defenses should be careful with raw eggs. On the other hand, those who do not want to drink alcohol or have children at home, can replace the two liquors with a few drops of rum essence.
Post a Comment