Egg nog is a drink based on eggs and milk (cream) with the addition of spices and strong alcohol (in alcoholic recipes). Served both hot and cold. In European countries and the USA it is considered a Christmas cocktail. We will consider the classic (British) cooking option.
Historical reference. The Egg Nog cocktail originated in Britain in the XNUMXth century. It is believed that the Scots were the first to prepare such drinks. Only instead of milk they used ale. The name “Eggnog” or “Egg Nog” consists of two English words – an egg (egg) and a mug of ale (noggin).
In the XNUMXth century, the recipe changed. The British replaced ale with milk and strong alcohol, added spices. It was in this form that Egg Nog became a popular Christmas drink in Europe and the United States.
Until 2012, Eggnog was included in the list of official cocktails of the International Bartenders Association, but then it was excluded from the list for unknown reasons. True, the association’s recipe was purely “bartending”, the ingredients were simply mixed in a shaker without heat treatment, which worsened the taste.
Classic Egg Leg Recipe
Composition and proportions:
- milk (cream 10-20%) – 300 ml;
- chicken eggs – 2 pieces;
- dark rum (whiskey, bourbon, cognac) – 100 ml;
- sugar – 1 tablespoon;
- cinnamon – 1 stick;
- nutmeg – 1 pinch;
- vanillin – 1 pinch.
Chicken eggs are replaced with quail in proportion 1 to 5. Based on the cream, the cocktail is more airy, but the traditional recipe uses milk of any fat content. Sweet drinkers can add more sugar.
To make a non-alcoholic Egg Nog, it is enough to exclude alcohol from the composition, which is added at the 6th stage.
Preparation
1. Add sugar and vanillin to the beaten eggs. Beat with a whisk or in a blender until smooth.
2. Pour cold milk. Mix.
3. Pour the mixture into the pan, add the cinnamon.
4. Boil the 15-20 drink for a minute on the weakest fire, stirring with a whisk and not boiling until it starts to thicken.
5. Remove the pan from the heat, then stir for another 2-3 minutes.
If you overexpose the cocktail, the eggs will boil and curl up!
6. For an alcoholic version, add a whiskey cocktail (rum, cognac) in a thin stream, constantly stirring.
7. Ready “Egg legs” sprinkle with nutmeg, pour into cups and serve. Fans of cold cocktails can cool the drink to room temperature, then stand for a day in the refrigerator.
The technology for preparing “bartending” (without heating) “Egg legs” is shown in the video.
