This is a kid-friendly, alcohol-free eggnog – the perfect protein-rich Winter or Christmas drink! If you’re making it for adults, you might like to add 1-2 tbs brandy or dark rum.
2 egg yolks
2 tablespoons honey
800 ml milk (use almond milk or your preferred other milk for dairy-free)
1 teaspoon pure vanilla extract
1 teaspoon cornflour (gluten-free if needed)
1/2 tsp ground cinnamon
2 teaspoons raw cacoa or cocoa powder
Put egg yolks, eggs and honey into a saucepan and whisk until combined.
Add milk and vanilla. Cook over low-medium heat (below boiling point) for 10 minutes, stirring continuously, taking care not to bring to boil.
Sift in the cornflour, cinnamon and cacao, whisk to combine. Cook for a further 10 minutes (below boiling point), stirring continuously, until lightly thickened and velvety.
For a frothy consistency, allow eggnog mixture to cool slightly and strain through a sieve into a food processor or blender (or you can use a stick blender in the saucepan). Blend for 30 seconds on medium-high speed or until frothy. Pour into serving glasses. Alternatively, mixture can be strained through a sieve directly from saucepan into serving glasses. Serve dusted with raw cacao if liked.
1. Place egg yolks, eggs and honey into mixing bowl and mix 10 sec/speed 5.
2. Insert butterfly whisk. Add almond milk, milk and vanilla and cook 10 min/70°C/speed 2.
3. Add cornflour, cinnamon and cacao into mixing bowl and cook 14 min/70°C/speed 2, until slightly thickened, then blend 20 sec/speed 4 or until frothy. Remove butterfly whisk.
4. Strain eggnog through fine-mesh sieve into serving glasses.