Description
Eggnog is a popular Christmas beverage in Western countries. It is cooked and hot and cold, with alcohol or without it. My version is cold, it can be prepared in advance and serve as an aperitif to the holiday table.
Ingredients
-
Chicken egg
2 piece
-
Milk
250 ml
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Sugar
75 g
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Cinnamon
1 tsp
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Cognac
80 ml
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Vanilla sugar
5 g
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Nutmeg
-
Salt
1 pinch
Cooking
Drink mix I used brown sugar Mistral "of Demerara"
So... Separate the yolks from the whites. Proteins put in the refrigerator.
Heat the milk almost to a boil but do not boil.
Whisk the egg yolks with the sugar until fluffy mass, add spices (cinnamon, vanilla sugar and nutmeg).
Pour a thin stream of hot milk, continuing to whisk.
Now pour the mass into a saucepan and put on the stove. Heat on a low heat for about 10-15 minutes, stirring constantly. The mixture should steep for. Remove from heat and pour in cognac. Cover and leave in a cool place until cool.
Proteins remove from the refrigerator and whisk to a froth with a pinch of salt.
Continuing to whisk, pour the yolk-milk mass.
Eggnog should stand in the refrigerator for a day to all the flavors of "friends" opened. Pour it in the cups, and serve
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