Spiked Cocoa Eggnog
Ingredients
Method- 100g Egg Yolks
- 300g Sugar
- 100g Milk
- 810g Heavy Cream
- 8g Vanilla Paste
- 55g deZaan Rich Terracotta Cocoa Powder
- 2g Fresh Nutmeg
- 1g Salt
- 170g Whiskey
- In a pot, combine the sugar, milk, and heavy cream. Bring to a simmer.
- Add in the salt and vanilla paste.
- Temper the liquid into the egg yolks. Strain back into the pot.
- Cook on low until nape 82°C/180°F.
- Turn off the heat, blend in the deZaan Rich Terracotta cocoa powder and Whiskey.
- Stain into an ice bath.
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