Boiled egg-nog

In case you are convinced that any dish containing chicken eggs has to be cooked, make the boiled egg-nog. The high temperature will reveal the full taste of spices and give the cocktail a delicate baked milk flavor.

Ingredients

• Fresh chicken eggs 2 pcs
• Sugar 80 g
• Milk 250 ml
• 33 % fat cream 75 ml
• Bourbon or dark rum 80 ml
• A pinch of salt
• Cinnamon to taste
• Cloves to taste
• Nutmeg to taste
• Vanilla (vanilla extract) to taste

Directions

1. Pour milk into a small saucepan, and add a pinch of salt and spices, except vanilla. Heat the milk on low heat until it starts steaming. There is no need to boil the mixture. Take off the heat, let the milk get infused with the spices, and strain through a fine tea sieve.
2. Separate the egg whites from the egg yolks. Put the egg whites in the fridge and grind the egg yolks with sugar until they become a light creamy mass, and add the spicy milk slowly while stirring.
3. Put the mixture on low heat and heat for 10 minutes. The perfect temperature would be 70 °C. Remove from heat. Add the cream and vanilla extract.
4. When the milk cools down, slowly add the alcohol, and stir the mixture with a whisk. Leave the cocktail in the fridge for 2 to 3 hours.
5. Before serving the cocktail, whisk the whites to a thick shiny froth and carefully pour the spicy milk-egg mixture in. Sprinkle the cocktail with ground nutmeg and pour into crystal cups or cocktail tumbler glasses. Enjoy!