Eggnog

What You Need

  • 2 Eggs
  • 1 tablespoon Sugar
  • 250 ml Milk
  • 1 Clove
  • Cinnamon
  • Vanilla (-sugar)
  • Nutmeg
  • 1 or 2 tablespoons of Brandy, Vodka, Bourbon, Cognac or Rum or a combination
  • (optional) 125 ml Cream

What You Do

Whisk the egg yolks and the sugar ruban. This may take 10 minutes. Warm the milk and infuse with clove, cinnamon and vanilla. Slowly add the milk to the mixture. Transfer the combination back to the pan and warm until it starts to thicken. Add the alcohol. Let cool. If you want to add cream, please do so. Let cool and store in the refrigerator for 24 hours.
Whisk the egg whites and fold these through the custard. Let cool for a few hours. Serve with freshly grated nutmeg.

Eggnog ©cadwu
Eggnog ©cadwu