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 Eierlikör or Eierpunsch.
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!
Ingredients (Serves 20)
- 9 pcs fresh egg yolk
- 50 g icing sugar
- 380 ml condensed milk
- 200 ml Mekhong Thai rum
- 2 pcs vanilla pods
1) Mix the egg yolk in a Thermomix or food processing machine for 5 min at 80 degrees
2) Add milk, sugar and vanilla pods, continue mixing for another 5 mins at 80 degrees
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
Here's What Our Inspectors Said About Sühring:
At Sühring, twin chefs Matthias and Thomas have created a modern German tasting menu inspired by family recipes, childhood memories and travel experiences. From first bite to last, dishes are beautifully presented and feature seasonal ingredients expertly prepared, often with traditional German techniques like fermenting, pickling and curing. The restaurant is in a leafy restored 1970s villa; for an exceptional experience, book seats at the counter in the kitchen.