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    Egg nogg

    At Easter, this creamy staple is in high season - whether pure, as a digestif or as a baking ingredient

    How to make it:

    Step 1:

    Beat the egg yolks, vanilla bean pulp and powdered sugar over steam until foamy. Stir in whipped cream and vodka or grain.

    Continue stirring over steam until the mixture thickens and reaches about 70 degrees Celsius.

    Step 2:

    Fill hot into clean bottles and store in the refrigerator.

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