Ingredientes para Moose Milk
- 1 batch Eggnog (as prepared by this recipe)
- 2 cups Dark Rum
- Half And Half Cream
- 1 teaspoon freshly grated Nutmeg
- Ice
- 12 Egg Yolks
- 1 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 2 1/2 cups Milk
- 12 Egg Whites
- 2 cups Heavy Cream
- 1 1/2 cups Bourbon Whiskey
- 1/2 cup Cognac
- 1 tablespoon Vanilla Extract
- Quantity to taste Extra Ground Nutmeg (for garnish)
- Quantity to taste Extra Ground Cinnamon (for garnish)
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Cómo preparar Moose Milk
- In a large bowl, whisk together egg yolks, sugar, nutmeg, cinnamon, and cloves until pale and thick.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gradually whisk the warm milk mixture into the egg yolks, ensuring a smooth consistency.
- Gently fold in the whipped egg whites until just combined. Be careful not to deflate the egg whites.
- Stir in the heavy cream, rum, and vanilla extract.
- Strain the mixture through a fine-mesh sieve into a punch bowl to remove any lumps or egg bits.
- Refrigerate for at least 2 hours (or overnight) to allow the flavors to meld. This step is crucial!
- Before serving, add extra ground nutmeg to taste. Garnish with a sprinkle of nutmeg and cinnamon.
- Enjoy responsibly!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
48g
Carbs
9g
