Egnog - a traditional Christmas English drink

Egnog though has English roots, but is very popular in the US and Canada. Traditionally, this cocktail is prepared forChristmas holidays. But after all, nothing prevents us from preparing a delicious egnog on any other day of the week. Try and you pamper yourself with this egg-milk cocktail.

Classic Egnog

When we hear the expression "English cuisine", weimmediately comes to mind oatmeal and French fries with fish. But in fact, in fact, English cuisine is rich in various recipes for delicious dishes and drinks. We suggest you surprise your guests with an original drink - an ego. To prepare this drink you will need such ingredients:

• 12 eggs


• 6 tbsp. milk


• 2 tbsp. cream


• 2 tbsp. bourbon


• 1.5 tbsp. Sahara


• 3/4 tbsp. brandy


• 2 tsp. grated nutmeg

To cook the egnog on a classic recipe,you will first need to separate the yolks from the proteins. In the mixer, beat the yolks together with the sugar for 10 minutes. Then add small amounts of bourbon and brandy very slowly. When these alcoholic beverages are added, leave your egnog to freeze in the refrigerator for a few hours (no more than 6). 30 minutes before serving, pour the milk into a mixture of yolks. Add 1.5 tablespoons of nutmeg.

In another bowl, whisk the squirrels until they arebegin to hold a piciform shape. Also in a separate bowl, whip the cream. They also need to keep a shape. Gently add whipped proteins first to the yolk mixture. Then add the whipped cream. Gently mix the echo. Pour the drink over the glasses. With the remaining nutmeg, decorate the finished egg.

Chocolate Egnog

There are a lot of cooking options for the egnog. But we also suggest that you surprise the guests with a chocolate bar, which perfectly combines various spices and chocolate-coffee taste. For the preparation of the chocolate egnog you will need:

• 8 eggs


• 3 tbsp. chocolate milk


• 2 tbsp. milk


• 1 tbsp. cream


• 1 tbsp. liqueur Kalua (you can replace fresh strong coffee)


• 1 tbsp. dark rum


• 1/2 tbsp. brown sugar
  
• 3/4 tsp. ground cinnamon


• 3/4 tsp. ground nutmeg

Pour chocolate and simple into a large saucepanmilk. Heat the mixture, but do not bring to a boil. In a separate bowl, whisk eggs with brown sugar until the mixture is thick enough. When the milk becomes hot enough, add to it almost half of the whipped eggs. Mix your cocktail well. Now add the rest of the beaten eggs in a saucepan with milk. Put the fire on a minimum. Now slowly and gently add liqueur (or coffee) and cream. Continue stirring the cocktail until it is thick enough. Remember that your epoch must never boil. When the egnog becomes thick enough, remove it from the fire. Pour in the dark rum and add cinnamon and nutmeg. Stir a cocktail. Cover it with the lid and put it in a refrigerator or other cold place for at least 3 hours.

Serve the finished egg in a serving glass. Pre-sprinkle the drink with a small amount of ground cinnamon and grated black chocolate.

Coconut Egnog

We suggest you try to cook a coconut eaggn. This cocktail has a mild taste due to the addition of coconut milk. To prepare such an echo you will need:

• 8 yolks


• 4 tbsp. coconut milk


• 8 tbsp. l. dark rum


• 6 tbsp. l. Sahara


• 2 tsp. extract of vanilla


• 1/2 tsp. ground nutmeg


• 1/4 tsp. ground cinnamon

As in the previous recipe, pour the milk insaucepan, add sugar and heat the mixture, but do not bring it to the boil. In a separate bowl, beat the yolks with vanilla extract. Add half of the warm milk to the eggs. Rapidly mix the mixture. Add the second part of the coconut milk to your mixture. Pour the smoothie back into the pan in which the milk was. Constantly stirring the cocktail, cook it until it becomes thick. Do not bring the cocktail to a boil.

In a clean dish, pour the epoch and leave it untilfull cooling. Only then add a dark rum. Cover the cocktail with a lid and refrigerate for at least 3 hours. Serve the egnog, pour it into glasses, and sprinkle with a mixture of ground cinnamon and nutmeg.