Eggnog

Ingredients for 1 servings:

• 1 vanilla pod(s)
• 1 pinch of ground nutmeg
• 1 pinch of cinnamon powder
• 150 ml cream, optionally replace with milk
• 500 ml milk
• n. B. Salt
• 4 egg yolks
• 80 g sugar
• e.g. brandy, whiskey or rum

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

classic American eggnog, for approx. 650 ml

First, split the vanilla pod lengthwise and scrape out the seeds. Then, put all the ingredients, except the eggs and sugar, into a small saucepan and heat over medium heat on the stovetop. The mixture should never boil; it should only be hot. While that’s happening, we can start working on the egg yolk mixture. Simply beat the egg yolk mixture with the sugar until it’s noticeably lighter and more voluminous. The hot milk mixture is then slowly added to the egg yolk mixture, stirring constantly (!), to temper the eggs and prevent them from curdling. Then everything goes back into the saucepan and heats without boiling until the liquid thickens slightly. This takes about five minutes. And don’t forget to stir constantly. When that’s done, the eggnog is ready and can be served warm or ice cold. I always add the shot of alcohol to the cup first, but you can also use it to flavor the whole dish.