HUGE ANNOUNCEMENT! + How To Make Frozen and Toasty Eggnog - The Scran Line
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RECIPE
Eggnog
6 large egg yolks
105g - 1/2 cup granulated sugar
500ml - 2 cups milk
1/2 tsp cinnamon, plus more for garnish
1/2 tsp ground nutmeg
1/2 tsp pure vanilla extract
250ml - 1 cup heavy cream
3 tsp bourbon or rum (optional)
Chilled Eggnog (extra ingredients)
250ml - 1 cup espresso (very strong)
250ml - 1 cup eggnog
2 cups ice
Whipped Cream
400ml heavy whipping cream
1 tbsp sugar
1 tsp vanilla extract
OR whipped cream from a can
Instructions:
Classic Eggnog
Add the egg yolks and sugar into a large mixing bowl and whisk for about 5 minutes until pale in colour.
Add the milk, cinnamon, nutmeg and vanilla extract to a medium sized saucepan and bring to a gentle boil on medium heat.
Slowly add the hot milk to the egg yolk mixture while whisking. This will stop the egg yolks from scrambling and slowly bring them up to a hot temperature.
Return the mixture to the saucepan and cook over medium heat for another 5 minutes until slightly thick.
Remove from heat and stir in heavy cream and bourbon/rum.
Whipped cream
Add the cream, sugar and vanilla to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks. Spoon on top just before serving and dust with more cinnamon.
Chilled Eggnog
Add all of the ingredients into a blender and blitz on high speed until well combined and the ice is crushed. Pour into a tall tumble and spoon whipped cream on top. Sprinkle with cinnamon before serving.
Notes
Eggnog can be stored in a bottle for up to 4 days in the fridge.
http://thescranline.com
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FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Eggnog
6 large egg yolks
105g - 1/2 cup granulated sugar
500ml - 2 cups milk
1/2 tsp cinnamon, plus more for garnish
1/2 tsp ground nutmeg
1/2 tsp pure vanilla extract
250ml - 1 cup heavy cream
3 tsp bourbon or rum (optional)
Chilled Eggnog (extra ingredients)
250ml - 1 cup espresso (very strong)
250ml - 1 cup eggnog
2 cups ice
Whipped Cream
400ml heavy whipping cream
1 tbsp sugar
1 tsp vanilla extract
OR whipped cream from a can
Instructions:
Classic Eggnog
Add the egg yolks and sugar into a large mixing bowl and whisk for about 5 minutes until pale in colour.
Add the milk, cinnamon, nutmeg and vanilla extract to a medium sized saucepan and bring to a gentle boil on medium heat.
Slowly add the hot milk to the egg yolk mixture while whisking. This will stop the egg yolks from scrambling and slowly bring them up to a hot temperature.
Return the mixture to the saucepan and cook over medium heat for another 5 minutes until slightly thick.
Remove from heat and stir in heavy cream and bourbon/rum.
Whipped cream
Add the cream, sugar and vanilla to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks. Spoon on top just before serving and dust with more cinnamon.
Chilled Eggnog
Add all of the ingredients into a blender and blitz on high speed until well combined and the ice is crushed. Pour into a tall tumble and spoon whipped cream on top. Sprinkle with cinnamon before serving.
Notes
Eggnog can be stored in a bottle for up to 4 days in the fridge.
