Eggnog

Ingredients for 1 servings:

• 1 egg(s), separated, room temperature
• 1 tbsp sugar
• 4 cl arrack
• 4 cl rum (preferably 54%)
• 100 ml water, hot

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Not for wimps! You can also use a little less alcohol; even on Heligoland, it’s not the same strength everywhere.

In a heatproof glass (or a coffee mug, it doesn’t look so nice), whisk the egg yolks and sugar thoroughly. Add the arrack and rum, and stir well again. Now pour in 80-100 ml of hot, but not boiling (!) water and stir. Whisk the egg whites until frothy. It shouldn’t form stiff peaks, but rather foam. Then spoon this lovely foam onto the top of the liquid in the glass. Serve with a straw. Enjoy while it’s hot. No vanilla sugar, no orange peel, and no cinnamon! It all tastes good, but it’s no longer eggnog. Eggnog tastes best outdoors, of course, accompanied by the sound of waves and the cries of seagulls…