Eggnog Mocktail
145 mins
More effort
serves 4
Preparation Time: 10 mins
Cooking Time: 15 mins
WillPowders
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- 4 large organic Egg Yolks
- 480 ml of organic full fat Milk
- 240 ml of Double Cream
- 2 large scoops of Vanilla Protein Powder
- 1/2 tsp of ground Cinnamon
- 1/4 tsp of ground Nutmeg (plus extra for garnish)
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Method
- In a medium-sized bowl, whisk together the egg yolks until the mixture is smooth and pale yellow.
- In a saucepan over medium heat, combine the milk, heavy cream, cinnamon and nutmeg. Heat until the mixture is just about to simmer. Do not let it boil.
- Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking continuously. This step prevents the eggs from scrambling.
- Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
- Cook the mixture over medium heat, stirring constantly, until it thickens slightly and reaches a temperature of about 160°F (71°C). Do not let it boil.
- Remove the saucepan from heat and let it cool slightly. Stir in the vanilla protein powder until fully dissolved and incorporated.
- Pour the eggnog through a fine-mesh sieve into a pitcher or bowl to remove any solids. Let it cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
- Pour the chilled eggnog into glasses, sprinkle with a pinch of ground nutmeg, and enjoy!
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