Everyone has probably seen it once in the numerous Christmas movies: in America, eggnog very often appears on the table. In our part of the world, we know something similar under the name "eggnog" and that name fully covers the load: an egg-based drink, but with a solid punch. The difference with advokaat is that eggnog is less solid, and the punch comes from bourbon and/or rum.
One thing's for sure: this drink will warm up any winter evening, whether it's socialising among friends or as dessert on the Christmas table. Best of all, it's actually super easy to make!
To make sure your eggnog succeeds, we make it along with instructions from the fabulous Chef Jean-Pierre. Jean-Pierre has been a phenomenon on Youtube for years thanks to his smooth style, rock-solid recipes and the deliciously juicy French/English accent he uses to string all his cooking videos together.
So even if you're never going to make this eggnog, check it out with us!
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What ingredients do you need for Chef Jean-Pierre's Homemade Eggnog?
You can find the recipe and instructions on Chef Jean-Pierre's page and in his video on YouTube. For your convenience, we've already converted the quantities to our local units, so you don't have to look for cups and ounces.
- 500ml whole milk
- 250ml heavy cream
- 6 eggs (egg whites and yolks separated)
- 134gr sugar (split in two)
- Cinnamon
- Nutmeg
- Salt
- Vanilla
- 6cl bourbon
- 6cl rum
How to make this eggnog?
The full recipe and accompanying instructions can be found on Chef Jean-Pierre's page and in his video on YouTube.
- Warm the milk and cream together
- Beat the yolks with the sugar until creamy and add the vanilla extract
- Slowly add the warm milk to the yolks while stirring so the yolk mixture does not solidify
- Briefly reheat the yolk mixture, but not for too long as the mixture will solidify. Be sure not to bring the mixture to the boil as it will clump!
- In another bowl, beat the egg whites with the remaining sugar until frothy (watch the video!)
- Mix the egg white foam into the yolk mixture and now also add the bourbon and rum to the mixture
- Let the eggnog cool in the fridge, preferably overnight
- Serve with whipped cream, a cinnamon stick, if necessary
Marketing • IT • Klantenservice
I've known Broekmans since I graduated in 2006 and thanks to Jan I've come to know the passion for spirits. I dedicate myself every day to the webshop, customer service and all the IT involved. In my spare time, besides whiskey, I can also really enjoy rum, but just as much as a gin tonic or a simple bellini. In the words of Martien Meiland, if there's no alcohol in it, don't call me!
