When there’s eggnog at the dinner table, you know the holiday season has officially started. All over the world, it has become a favourite drink not just for Christmas, but also for New Year’s Eve. In Thailand, partygoers have been quick to embrace this traditional drink of the West whose main components include milk, eggs, sugar, cream and most important of all, alcohol.
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” which is a wooden mug the drink was served in.
Everyone has their own version of the perfect eggnog and here in Thailand, the German chefs Thomas and Mathias of 2 Michelin stars restaurant Sühring have concocted their own version based on their Grandmother’s recipe. 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
Method
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 Restaurant Sühring (2 Michelin stars)
Dining here is a homely affair as it's located in a restored townhouse in a quiet neighbourhood. Brothers Mathias and Thomas Sühring deliver their very own style of modern German cooking that is sometimes playful, sometimes classic and always prepared with care. A la carte menus are available, but it would be a shame to shy away from the 13-course 'classic' and 'experience' menus. The knowledgeable sommelier is in charge of an outstanding list of German and Alsatian wine.
