Eggnog & Vegan Eggnog

© Armin Smailovic

(Veganer) Eierlikör

© Armin Smailovic

Eggnog is really old-school, but homemade can be a very fine thing! Dennis Richter from Munich's Goldenen Bar team reveals his secret recipe, which he uses at Christmas every year to spoil colleagues and guests. Gsölli Gsöllpointer, current bar manager in the team, has created a vegan twist: full-bodied, creamy and with a strong muscat flavour. For me, it can be a whole nutmeg, because I love the taste, especially in creamy drinks with dark spirits. If you are sensitive to the spice, you can also use half a nutmeg. Both recipes yield about one litre of liqueur.

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.

INFO

© DK Verlag

Homebar. Easy Cocktails für Zuhause.
Klaus St. Rainer
DK Verlag 176 pages
€19.95