When a man thinks about Christmas, he thinks about the food and drink he will eat during the holidays. Normally, the eggnog is included in the daily programme. Although not everyone likes rich egg drinks, those who have probably come up with their own recipes at home do have a few. If you haven’t already, read on.
How did this happen in?
It is believed that the eggnog started as a derivative of the possum – another creamy drink – and that everything went wrong as soon as someone decided to add eggs to make it richer.
The recipe consists of rolled milk, light cream, egg yolk, sugar, nutmeg, vanilla and sometimes beaten egg white and sometimes bourbon-like alcohol (both options are optional).
Today, eggnog looks like boiled pudding because they have the same ingredients and preparation methods. True, but eggnog is not always recognized as such.
Compared to vanilla pudding, eggnog is quite tasty. It’s all about the eggs. The egg yolk not only makes them thicker, but also helps to give them a stronger taste.
On the other hand, whites make the eggnog lighter, making it a rather soft drink. That’s why the more yellow it contains, the thicker and richer it is. The whiter it is, the brighter and fluffier it is.
Contraindications for eggs
As said, not everyone is a fan of eggnog, and one of the reasons is the inclusion of raw eggs in the recipe. This can go both ways: Either they just hate the taste of eggs, or they don’t like the idea that they are nauseous because of the uncooked protein.
This last point is quite serious, because crude proteins can cause salmonella poisoning if used incorrectly. Fortunately, this can be prevented by switching to pasteurized eggs before the recipe or by heating the drink to 71°C after the whole combination. Honestly, you don’t need protein, but if you do, both options are mandatory.
Below you will find a proven and correct lawyer’s prescription. She throws the milk + light cream combination in half, that’s a combination of two.
It also contains bourbon, but like protein it is absolutely useless if you don’t drink alcohol.
- 4 large eggs (preferably pasteurized), separated
- 1/2 cup powdered sugar
- 3 cups halfway
- 1/2 hour sharpened nutmeg
- 1 teaspoon vanilla
- 1 cup of bourbon (optional)
- Extra ground nutmeg for garnish
- Open the eggs and separate the yolk from the egg white with two shells. If you wish, you can keep it white for later or seal and cool for another recipe.
- Mix the egg yolks and sugar in a bowl and beat them together with an electric whisky mixer to make them pale and smooth.
- Mix half, ground nutmeg and vanilla extract in a saucepan. Bring it to a boil over a low flame on a stove. You can add bourbon if you wish.
- Pour some warm milk-cream mixture into the egg yolk mixture and beat until the mixture is completely homogenous.
- Pour the new mixture into the remaining milk cream mixture in the pan and stir continuously with a wooden spoon until it is thick enough to cover the back of the spoon. It’s pudding. Continue cooking until the temperature of the mixture reaches 71°C.
- Take the pot off the fire. Pour the pudding through a fine mesh sieve and strain it through the filter, which is held over the bowl. Cover the bowl and let it cool for 1 hour.
- If you are using protein, beat it in a bowl with the same electric mixer and adjust it until it forms stiff peaks. Use a wooden spoon to place the beaten squirrels in the pudding one by one for each pile. If the proteins are not pasteurized, heat the lawyer in a pan to 71°C.
- Divide the finished lawyer into six glasses and decorate them with ground nutmeg.
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