Eggnog
Get into the Christmas spirit with.... eggnog!
This drink's traditional roots would have it served hot, but these days I think cold eggnog prevails. I prefer it hot, but that's part of the beauty of it - you can do it any way you want, based on the weather and the mood that you find yourself in on any given day.
Essentially eggnog is a very thin, alcoholic custard. The main ingredients are milk, eggs, sugar and booze. Can't go wrong with that combination! To be on the safe side, most people like to cook the egg mixture first. I honestly don't feel that is absolutely necessary, but I do think it improves the flavour and texture... as long as you do it right, otherwise you may end up with bits of scrambled egg floating around. Luckily, the thermomix won't allow such nonsense. You can do it without a thermomix, it will just take a lot of constant whisking.
This recipe is delicious, foamy, heart-and-soul-warming and just plain Christmas-y. It's also quite strong. You have been warned!
2 egg yolks
110g sugar (I use rapadura; you could use virtually any sweetener - try maple syrup, agave, honey...)
1/4 teaspoon of fine sea salt
1L milk
a dash of vanilla extract (around a tablespoon... or so!)
couple of pinches of ground nutmeg
couple of pinches of ground cinnamon
250g of booze! (I like half cuban rum and half brandy; you can use rum, brandy, bourbon... whatever you like, really)
120g cream (optional)
Method:
1) Fit butterfly into TM bowl.
2) Place eggs, egg yolks, sugar and salt in TM bowl. Beat on speed 3 for about 30 seconds or until blended and frothy.
3) Add milk, vanilla, nutmeg and cinnamon. Beat again on speed 3 for about 20 seconds. Then cook for 10 minutes, 70 degrees, speed 3.
4) If drinking it hot, add alcohol and cream (if using). Mix for 30 seconds or so on speed 3. It should be nice and frothy by now! Serve and enjoy.
5) If drinking cold, cool the mixture in the fridge. Whip the cream in the TM until soft peaks form. Set aside. Without cleaning bowl and with butterfly still in place, return milk mixture to TM, add alcohol and blend for 30 seconds or so on speed 3. Fold in whipped cream and serve immediately.
You want to keep the butterfly in every step of the way to make sure it is nice and frothy. Put on some Christmas carols and dance the night away! :)
And remember to head over to the HHH blog's facebook page and click like. Then share the page for your friends to see! I posted an interesting article about yoghurt-making yesterday, and today I've posted a few links for some win-a-thermomix competitions that are currently running!
This drink's traditional roots would have it served hot, but these days I think cold eggnog prevails. I prefer it hot, but that's part of the beauty of it - you can do it any way you want, based on the weather and the mood that you find yourself in on any given day.
Essentially eggnog is a very thin, alcoholic custard. The main ingredients are milk, eggs, sugar and booze. Can't go wrong with that combination! To be on the safe side, most people like to cook the egg mixture first. I honestly don't feel that is absolutely necessary, but I do think it improves the flavour and texture... as long as you do it right, otherwise you may end up with bits of scrambled egg floating around. Luckily, the thermomix won't allow such nonsense. You can do it without a thermomix, it will just take a lot of constant whisking.
This recipe is delicious, foamy, heart-and-soul-warming and just plain Christmas-y. It's also quite strong. You have been warned!
Eggnog
Ingredients:
6 eggs2 egg yolks
110g sugar (I use rapadura; you could use virtually any sweetener - try maple syrup, agave, honey...)
1/4 teaspoon of fine sea salt
1L milk
a dash of vanilla extract (around a tablespoon... or so!)
couple of pinches of ground nutmeg
couple of pinches of ground cinnamon
250g of booze! (I like half cuban rum and half brandy; you can use rum, brandy, bourbon... whatever you like, really)
120g cream (optional)
Method:
1) Fit butterfly into TM bowl.
2) Place eggs, egg yolks, sugar and salt in TM bowl. Beat on speed 3 for about 30 seconds or until blended and frothy.
3) Add milk, vanilla, nutmeg and cinnamon. Beat again on speed 3 for about 20 seconds. Then cook for 10 minutes, 70 degrees, speed 3.
4) If drinking it hot, add alcohol and cream (if using). Mix for 30 seconds or so on speed 3. It should be nice and frothy by now! Serve and enjoy.
5) If drinking cold, cool the mixture in the fridge. Whip the cream in the TM until soft peaks form. Set aside. Without cleaning bowl and with butterfly still in place, return milk mixture to TM, add alcohol and blend for 30 seconds or so on speed 3. Fold in whipped cream and serve immediately.
You want to keep the butterfly in every step of the way to make sure it is nice and frothy. Put on some Christmas carols and dance the night away! :)
And remember to head over to the HHH blog's facebook page and click like. Then share the page for your friends to see! I posted an interesting article about yoghurt-making yesterday, and today I've posted a few links for some win-a-thermomix competitions that are currently running!
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