#eggnogdrink

[fordmodelslosangeles]

This holiday coffee eggnog drink with a tropical twist is called Coconut Bourbon Coffee Nog. The rich coffee flavor goes well with the creamy mix of eggnog, coconut milk, and a hint of bourbon. Having this drink during the holidays makes you feel happy and cozy.

Ingredients: 1 cup brewed coffee. 1/2 cup eggnog. 1/4 cup coconut milk. 1.5 oz bourbon. 1 tbsp maple syrup. 1/4 tsp ground nutmeg. Whipped cream for garnish. Ground cinnamon for garnish.

Instructions: Brew a cup of your favorite coffee. In a small saucepan, heat the eggnog, coconut milk, bourbon, and maple syrup over low heat. Stir until well combined and heated through, but do not boil. Pour the brewed coffee into a mug. Carefully pour the eggnog mixture into the mug with the coffee and stir to combine. Sprinkle ground nutmeg on top. Optional: Garnish with a dollop of whipped cream and a sprinkle of ground cinnamon. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Maison au Belecursos

[kitchenhermit]

The Best Eggnog Ever

I know that this is a big claim, but this recipe has been two years in the making and as an eggnog lover I’m 100% behind it. Eggnog is an English Christmas beverage made with egg yolks, sugar, rum, cream and milk that is served chilled during the holiday season.

I like to keep my eggnog simple, but if you want to spice up your eggnog you can add 1tsp of vanilla extract, cinnamon, or nutmeg. Eggnog is also a great addition to your morning coffee!

Recipe:

710ml / 3 cups whole milk

6 egg yolks

220 grams / 1 cup granulated white sugar

30ml / 1/8 cup brandy or rum (optional)

170 ml  / 3/4 cup heavy cream

Method:

Put the milk in a big pot and heat it until it’s steamy, but not boiling. In a separate bowl, whisk together the egg yolks and sugar until the mixture is a light yellow colour and there are no lumps of sugar. Very slowly add some milk to the egg yolk mixture while constantly whisking. This is called tempering. It’s a technique to slowly warm up the mixture without cooking the eggs. When most of the milk has been added, add the egg yolk mixture into the pot with the leftover milk. This is the tricky part where a lot of eggnog fails. With a rubber spatula you need to constantly stir the eggnog on low heat until it’s a thick consistency, which will take at least 15-minutes. The eggnog needs to have a nappe consistency, which means that it will thickly coat the back of a spoon and when you run your finger through it, the line will stay.  After you’ve reached this stage, pour the liquid through a fine mesh strainer into a bowl. Whisk in the rum and cream. Then bottle it and store it in the fridge, preferably overnight so that it’s thick and well-chilled. Enjoy and happy holidays!!