John Myers
Eggnog
The perfect eggnog recipe with a picture and simple step-by-step instructions.
- 2 Cans Sweetened condensed milk 7.5% fat
- 600 ml Cream
- 15 Egg yolk
- 300 g Powdered sugar
- 600 ml Rum
- 0,333333 Grated tonka bean
- Bring the condensed milk and cream to the boil, briefly remove from the heat.
- Beat eggs with powdered sugar, add rum and tonka bean zest and stir the mixture into the boiled, still hot cream.
- Put the pot back on the stove and heat the mixture – again while stirring – to 65 °. (Use thermometer). Then let cool down well and fill into bottles. Store in the refrigerator.
- This is a very creamy punch that tastes delicious when cold in the fridge and sprinkled with a little cinnamon sugar and goes very well with Easter. If it is too thick for you, you can dilute it with cream (or milk).
- Hot, slightly thinned and with a whipped top, you can also enjoy it at Christmas time.
- The above quantity is based on 4 half-sized bottles.
Annotation:
- If children are to drink with you, remove 1/3 of the mass before adding the alcohol and replace the alcohol portion of the third with milk. For the rest of the mass, reduce the proportion of alcohol accordingly.
- If you don’t want to dispose of all the protein, you can make it very nicely Russian bread (see my KB)
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