Traditional German Eggnog (Eierpunch)
This recipe is for 1 serving (350ml) of Eggnog in 400ml glass.
Servings 1 person
Equipment
- measuring cup
- saucepan
- straw
- cocktail glass
Ingredients
- 150 ml Advocaat or similar liqueur
- 175 ml dry white wine
- 8 g vallinin
- 20 ml rum
- 3 tbsp whipped cream
Instructions
- Combine Advocaat and white wine in the saucepan. Mix it with a whisk when still cold. Heat them up (but don't cook - 80°C or 176°F is maximum).
- When the liquid is hot add vallinin and rum. Mix until sugar dissolve.
- Keep it warm until you are ready to serve it.
- Serve it with whipped cream on the top.