Composition / ingredients
Cooking method
Pour part of the cream (240 ml) into a small saucepan, then send the milk. Add aromatic seasonings: cinnamon and nutmeg, you need to work with a vanilla pod - cut it lengthwise and clean the seeds, add both to a saucepan. Bring the mixture to a boil over low heat and set to cool.
We separate the yolks from the whites. The yolks must be thoroughly beaten with sugar until it is completely dissolved. After whipping, a beautiful light and lush mass is obtained.
Filter the slightly cooled milk mixture and add the beaten yolks to it with a thin stream. And at the same time we continue to beat at a low speed. If you do everything right, then you get a homogeneous and fragrant mixture. Now slowly add the rum and mix it with the help of a whisk.
And the final stage: whisk the remaining cream and add them, gently stirring the eggnog until smooth. Now the drink needs to be cooled, for which we put it in the refrigerator (at least half an hour-an hour).
Pour into glasses and serve to the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rum - 75 kcal/100g
- Vanilla Pod - 287 kcal/100g
- Egg yolks - 352 kcal/100g
- Nutmeg - 556 kcal/100g
- Cinnamon stick - 261 kcal/100g
