The ultimate eggnog recipe
Use it to fill your christmas sweets, or impress your grandmother. This eggnog will also serve as a liquid dessert after a family lunch and the homemade one can also please your colleagues at work. The alcohol in this recipe does not go through a boil, so choose really good quality ingredients.
Ingredients for 2½ litres of eggnog:
- 500 ml 250 ml pasteurised egg yolks
- 8 g cardamom
- 500 ml full-fat farmer's milk
- 200 ml condensed milk
- 800 ml whipping cream
- 100 g semolina sugar
- 1 vanilla pod
- 3 g salt
Alcohol:
- 100 ml white rum
- 100 ml dark rum
- 50 ml brandy
(If you don't have all the alcohol at home, you can just reach for the rum.)
Procedure:
- Beat the egg yolks and sugar in a robot or hand mixer on low speed. Meanwhile, dry roast the cardamom seeds in a saucepan and in a large enough bowl, combine the milk, condensed milk and cream.
- Pour the milk mixture over the roasted seeds. Scrape out the seeds from the vanilla pod and add them and the remaining pod to the pot with the other ingredients. Bring to the boil and stir slowly. When the mixture starts to boil, remove the pot from the stove and let the liquid cool.
- Once cooled, strain the mixture through a coarse colander - this is to filter out only the cardamom seeds and leave you with the vanilla. Slowly stir the beaten egg yolks and sugar into the mixture, followed by the alcohol.
- Using a funnel, pour the eggnog into a bottle and refrigerate. This way the eggnog will keep for up to a month.
If you don't want to cook the liqueur, you can buy it in the Myšák confectionery in Vodičkova Street or in their e-shop. You can find the eggnog there under the name Egg Liqueur Věneček and you can choose from two sizes. Cheers!
