When there’s eggnog at the dinner—or breakfast—table, you know the holiday season has officially started. All over the world, it has become a favorite drink not just for Christmas, but also for New Year’s Eve.
Originally enjoyed by the British aristocracy to keep warm during the winter, the word “eggnog” comes from two words—“grog,” which is another word for rum, and "noggins," referring to the wooden mug the drink was served in.
Everyone has their own version of the perfect eggnog. In Denmark, egg whites are beaten until stiff and folded in with rum and chilled. In Cuba, the crème de vie, or "cream of life," is made of sugar, egg yolks, vanilla extract and white rum. In Germany, it's known as Eirlikör or Eirpunsch.
German chefs Thomas and Mathias Sühring of their two-Michelin-starred eponymous restaurant in Bangkok have concocted their own version based on their Grandmother’s recipe using condensed milk and Mekhong Thai rum.
Here's how to make it at home. Let the holidays begin!
Eggnog
Courtesy of Chefs Thomas and Mathias Sühring, Sühring, BangkokServes 20
Ingredients
9 fresh egg yolks
380 milliliters condensed milk
50 grams icing sugar
2 pieces vanilla pods
200 milliliters Mekhong Thai rum
Method
1. Mix the egg yolks in a Thermomix or food processor for 5 minutes at 80˚C.
2. Add milk, sugar and vanilla pods, and continue mixing for another 5 minutes.
3. Strain the egg mixture through a sieve and into a bowl.
4. Cool it down on an ice bath and add rum to taste. Serve immediately.
