Eggnog & Vegan Eggnog
An old-school eggnog with a vegan version that also tastes fantastic, created by Dennis Richter and Gsölli Gsöllpointer from Klaus St. Rainer's Die Goldene Bar in Munich.
Eggnog
| Ingredients | ||
|---|---|---|
| 1 | vanilla pod | |
| 180 | g | icing sugar |
| 6 | egg yolks | |
| 350 | ml | spirit of your choice (dark rum, e.g. Equiano works best) |
| 400 | ml | fresh cream |
Method:
- For a classic advocaat, scrape out the vanilla pod and whisk the pulp with the icing sugar and egg yolks until foamy.
- Then slowly stir in the spirit of your choice.
- Separately, lightly whip the cream and carefully stir it in.
- Pour into a clean bottle and chill for at least 2 hours.
- Enjoy within the next few days.
Vegan Eggnog
| Ingredients | ||
|---|---|---|
| 300 | ml | coconut condensed milk |
| 400 | ml | coconut milk |
| 300 | ml | dark rum (e.g. Equiano) |
| 1/2 - 1 | nutmeg, freshly grated | |
| 1 | cinnamon stick | |
Method:
- Mix the condensed coconut milk, coconut milk and rum with the finely grated nutmeg and pour into a clean bottle.
- Put the cinnamon stick in the bottle and chill it for 48 hours.
- Then filter through a tea strainer into a clean bottle and refrigerate.
- The liqueur will keep for 1-2 weeks. Shake before drinking and enjoy in small glasses.
