eggnog - advocaat

eggnog - advocaat

ingredients - info 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.
20 cl pure alcohol (96%) 10 cl brown rum cinnamon condensed milk (40 cl)
Belgian Cuisine and more creative cooking
ingredients - info 12 eggs 350 gr of 12 eggs 350 gr of granulated sugar 2 sachets of vanilla 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)

Directions Ingredients
20 cl pure alcohol (96%) 10 cl brown rum cinnamon condensed milk (40 cl)
Belgian Cuisine and more creative cooking