Eggnog No. 37

Ingredients for 4 servings:

• 1 bottle of schnapps (Doppelkorn 38% alcohol by volume)
• 230 g egg yolk, pasteurized, alternatively
• 15 eggs, including the yolks
• 340 g condensed milk, 10% fat, 23% fat-free milk solids
• 1 ½ vanilla pod(s), pulp and peel
• 200 g sugar
• 350 ml wine, Gewürztraminer semi-dry-dry
• 175 ml orange juice (direct juice)
• 175 ml eggnog
• 2 cl brandy
• 2 cloves, whole
• 1 pinch of nutmeg
• 1 pinch of cinnamon
• powdered sugar
• 1 cup whipped cream

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Total time approx. 14 days 30 minutes

it’s really homemade

First, we’ll make an eggnog in advance (makes about 1.4 liters with 18% alcohol by volume): Dissolve the granulated sugar in the alcohol while stirring; this is easiest done in a food processor. Simply stir slowly until the sugar is dissolved. Halve the vanilla pods lengthwise, scrape out the seeds, and grind them with a little granulated sugar. Heat the condensed milk in a small saucepan together with the vanilla sugar and the pods until just below boiling point and let it steep for 30 minutes. Let it cool slightly. Heat the egg yolks in a metal bowl over(!) a bain-marie, stirring constantly(!) until creamy. A digital kitchen thermometer makes the process much easier. The critical temperature is 65°C; after this, you’ll have scrambled eggs instead of egg custard. Mix the alcohol, vanilla milk, and egg custard and bottle (including the pods). Let it mature for at least 14 days, then strain through a tea strainer into gift or everyday bottles. The fact that small black crumbs remain in the liqueur is “proof” that real vanilla is being used. Now for the punch: Heat all ingredients, from the wine onwards, except for the eggnog, to approximately 70°C and let it steep for 30 minutes. Heat again to approximately 75°C. If necessary, add the liqueur at room temperature and sweeten gently. Divide the contents through a tea strainer into 4 pre-warmed glasses/cups and garnish with a dollop of whipped cream. Footnote: The tricky temperature adjustment is due to the boiling point of the alcohol and the flavors: both evaporate when the punch “cooks like laundry,” or the egg yolk from the eggnog would curdle. The “Gewürztraminer” grape variety isn’t just named that; it brings with it a cornucopia of flavors. This makes it difficult for wine purists, but in my opinion, it predestines it for this punch recipe.