How do I make eggnog?

Make eggnog yourself

Of course, you always need an original egg liqueur Eggs. Usually the egg liqueur is made with raw eggs. This means that there are usually always raw eggs in the egg liqueur. However, you can use this recipe to make egg liqueur without raw eggs.

1. To do this, beat the raw eggs in a bowl.
2. Beat them vigorously with the whisk until they become frothy.
3. Then gradually add the sugar and vanilla sugar to the eggs. Meanwhile, keep beating the eggs.
4. At the end of the stirring process, you now also add the alcohol. This can rum or be grain.


Blown out eggs for Easter - this is how you use the egg yolks for eggnog

If you traditionally blow out eggs for your Easter decorations before Easter, there are ...

Heating the liqueur

What you're doing now isn't actually intended for eggnog, but since this is a recipe for eggnog without raw eggs, make the eggnog a little different:

1. After you have mixed all the ingredients together, put them in a Thermomix. Set the temperature to 60 ° C and let the eggnog warm in front of you for ten minutes.
2. Then the egg liqueur is ready and after cooling, it can be poured with a cup, for example milk to be enjoyed.

The alternative method

1. If you don't have a Thermomix, just do it the way Grandma used to melt the chocolate for the cake. Put your mixed ingredients in a sufficiently large container, for example a large beer glass or a heat-resistant measuring cup.
2. Then place the vessel in previously heated to 60 ° C water. You should check the water temperature again and again, as it should not rise above 65 ° C, because when the egg liqueur starts to bubble, it will boil. On the one hand, the egg can coagulate and become flaky. In addition, the alcohol is then boiled out of the eggnog.
3. After ten minutes, the egg liqueur is ready and ready to be filled.