Egg liqueur lunch (Eggnog)

Source: JillWellington via Pixabay

Egg liqueur lunch (Eggnog)

Name: Egg liqueur lunch (Eggnog)
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 500 ml egg liqueur; 0.5 l milk; 4 cl rum; 200 ml whipped cream; 1 vanilla pod; 2 Tablespoon sugar; Cinnamon and nutmeg to garnish

This recipe for eggnog punch originated in the USA and was passed on to Europe. Eggnog punch is a classic in my family, especially during the cold winter days. It provides warmth and comfort in every cup and is always a hit when we have guests over. The combination of eggnog, rum and whipped cream creates an incredibly creamy and rich flavor.

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Ingredients

number of servings

500 ml egg liqueur Added to
¹⁄₂ l milk Added to
4 cl rum Added to
200 ml whipped cream Added to
1 vanilla pod Added to
2 Tablespoon sugar Added to
Cinnamon and nutmeg to garnish Added to

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Directions

30 min.

1. Step

To prepare egg liqueur punch, heat the milk in a saucepan, but be careful not to let it come to the boil. This is a tip I learned from my grandmother to prevent the milk from clumping or burning.

2. Step

Add the sugar and the seeds from the vanilla pod and stir until the sugar has dissolved.

3. Step

Remove the pan from the heat and carefully add the eggnog. This should be done gradually, stirring vigorously with each addition.

4. Step

Now add the rum and stir again.

5. Step

Whip the whipped cream in a separate bowl until stiff and carefully fold it into the punch. Be careful not to stir too much and to preserve the creamy texture of the whipped cream.

6. Step

Serve the eggnog punch in heat-resistant glasses and sprinkle with a little cinnamon and nutmeg.

5 December 2023

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