eggnog - advocaat
Beat the egg yolks with the immersion blender with gradual
addition of the sugar and vanilla sugar. Continue to beat until
all the sugar has dissolved.
Now slowly beat the condensed milk through the egg mixture
with the blender at low speed. While beating, add a pinch of
cinnamon and then very slowly the alcohol and the rum.
If everything is mixed well, pour the eggnog into jars. Let them
stiffen in the fridge for weeks. The longer the better, because
that’s the way the eggnog will arrive at the desired thickness.
You can, in principle, keep it for at least one year. But I have
never experienced that.
20 cl pure alcohol (96%)
10 cl brown rum
cinnamon
condensed milk (40 cl)
12 eggs
350 gr of granulated
sugar
2 sachets of vanilla
sugar
Beat the egg yolks with the immersion blender
with gradual addition of the sugar and vanilla
sugar. Continue to beat until all the sugar has
dissolved.
Now slowly beat the condensed milk through
the egg mixture with the blender at low speed.
While beating, add a pinch of cinnamon and
then very slowly the alcohol and the rum.
If everything is mixed well, pour the eggnog into
jars. Let them stiffen in the fridge for weeks.
The longer the better, because that’s the way
the eggnog will arrive at the desired thickness.
You can, in principle, keep it for at least one
year. But I have never experienced that.
eggnog
(advocaat)
20 cl pure alcohol
(96%)
10 cl brown rum
cinnamon
condensed milk
(40 cl)
12 eggs
350 gr of granulated
sugar
2 sachets of vanilla
sugar
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
