American Eggnog

Name: American Eggnog
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 cups Whole milk; 3～4 egg; 1 cup Liquid whipped cream; 1～2 cups Sugar; 1 tablespoon Vanilla extract; 1/2 a spoon cocoa powder; 1/2 a cup rum

by Xiaomiya run

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

It's the first time to write a recipe tutorial, please forgive me. After living in the United States for 5 years, I slowly began to understand their culture. Christmas is one of the most important holidays for many Americans. People will gather together to share the stories of the past year, just like our New Year. During this period, the party’s special drink-eggnog was naturally indispensable.

Ingredients

4 cups Whole Milk
3～4 Egg
1 cup Liquid Whipped Cream
1～2 cups Sugar
1 tablespoon Vanilla Extract
1/2 a spoon Cocoa Powder
1/2 a cup Rum

American Eggnog

1. Prepare a measuring cup and a large glassware

2. Pour milk and heavycream and stir slowly. Cook on low heat, remember not to boil, once you see milk froth starting to appear on the edge of the pot, turn off the heat.

3. Separate the egg yolk from the egg white, and save the egg white for use. Put in a quarter of the sugar.

4. Stir the egg yolk well until the sugar melts

5. Pour in the boiled milk and stir while pouring.

6. Add the remaining sugar, vanilla extract and a little rum, and mix well. Those who like ice can put it in the refrigerator to cool for 30 minutes, and those who like warm taste can go directly to step 7.

7. Use a blender to beat the remaining protein liquid, add sugar in portions during the process, so that it tastes better.

8. Just hit the egg whites until you live. Put light wine in a cup (glass cup and coffee cup are best), pour the solid egg liquid on top at a ratio of 3:1, sprinkle with cocoa powder or coconut sugar powder and serve.

Tips:
This drink is recommended to be iced, but it is more in line with Chinese habits to drink it warm. Special reminder, raw eggs will have a slightly fishy taste, and wine can perfectly cover up the fishy taste of eggs, so strong wines such as rum or bourbon are the choices of most people.