Have you tasted Lokál's eggnog? Here's the recipe
Good beer and honest cooking
We serve beer that's fresh, right to the last sip, and real home cooking. Lokál is a place where good beer and honest food matter.
Although it is a novelty in this form, the history of Lokál's eggnog runs deeper. A recipe invented ten years ago by Tomáš Karpíšek himself, Lokál prepared it themselves and gave it to regulars before Christmas as a treat. "We want to keep this tradition this year. At the same time, we decided to to listen to the requests of our guests who would like to take away a whole bottle. This was not possible until now due to legislation," explains Václav Kouba, executive chef of Lokál.
That's why they approached Little Urban Distillery in Brno to help them with the production of the eggnog. It was not a random choice - Little Urban Distillery also creates eggnog for the Myšák confectionery. The final recipe for Lokál, the proportions of which had to be adjusted for production in large quantities, was thus contributed not only by Václav Kouba, but also by master distiller Robert Urbánek and Myšák's head confectioner Lukáš Pohl.
Less vanilla, more alcohol
However, anyone who expected that thanks to the help of Lukáš Pohl another eggnog similar to the one from Myšák would be quite mistaken. "I consider the eggnog in Myšák more of a dessert affair, we wanted to create a Christmas drink for the pub. The local one therefore contains significantly more alcohol and less vanilla. It's not as perfumed or sweet, but with 15% alcohol it has quite a bite. We like to say that our eggnog is also enjoyed by men," concludes Václav Kouba.
After green and pear brandy, eggnog is the third alcohol created under the Lokál brand according to its own recipe. Next year, the range will be expanded even further.
Recipe for eggnog from Lokál
Ingredients for a quantity of 1½ litres:
- 250 ml of cream
- 250 ml milk
- 500 g condensed milk
- vanilla pod
- 200 ml (approx. 10) egg yolks
- 350 ml rum
Procedure:
- Beat the egg yolks until foamy. Then add the cream, milk and condensed milk. Cut the vanilla pod, remove the seeds and add them to the mixture. You can also boil the pod itself, the vanilla flavour will be more intense.
- Heat the mixture in a water bath, keeping the temperature below 85 °C, otherwise the yolks will curdle. Once you have reached the desired thickness, remove the vanilla pod (if you have added it to the mixture) and refrigerate immediately - for example, outside a window or in another cool place.
- Once cooled to room temperature, gradually stir in the rum.
- Leave the finished eggnog to rest for at least a day to allow it to set nicely.
TIP: Leave the amount of vanilla to your preference. If you use a whole pod, the liqueur will have a distinct vanilla flavour. If you want the Lokál version, a few scraped seeds will suffice.
