Eggnog (Scottish Version of Eggnog)
Baking and Desserts | Scottish cuisine
⏳ Time
15 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
If it did boil in the third step, you can fix it by blending everything in a blender. Also, usually, something more complex is replaced with something simpler. But for me, it's the opposite: instead of cloves, nutmeg, and other spices, I used a spice mix for mulled wines and punches from KOTANI (in a packet). It turned out very aromatic and delicious.
Ingredients
- Whole egg - 4 pieces
- Sugar - 3.5 oz
- Milk - 13 fl oz
- Cinnamon - a pinch
- 10% cream - 7 fl oz
- Clove - 2 pieces
- Nutmeg - 1 teaspoon
- Vanilla extract - 1 teaspoon
- Bourbon - 1 tablespoon
- Egg white - 4 pieces
Step by Step guide
Step 1
In a large bowl, whisk the yolks with a whisk or mixer until they lighten in color. Slowly add the sugar. Whisk everything well.
Step 2
Combine the milk, cloves, and cinnamon in a heavy-bottomed saucepan. Slowly heat over medium heat until the mixture is hot but not boiling.
Step 3
Mix the milk with the eggs. Cook the entire mixture over medium heat, avoiding boiling. Remove from heat and add the cream.
Step 4
Strain through a sieve to remove the cloves. Cool down.
Step 5
Add the vanilla extract, nutmeg, and alcohol (you can simply omit it for children).
Step 6
Optional: Whisk the egg whites to soft peaks. With a teaspoon of sugar, whisk to stiff peaks and fold into the eggnog.
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