Christmas Eggnog

A delightful twist on traditional eggnog, featuring sea buckthornberry confit, holiday spices, and an artistic presentation. Perfect for festive celebrations..

A delightful twist on traditional eggnog..

Preparation time45 minutes
Servings10 portions

Very Low

INGREDIENTS
PREPARATION

For the Eggnog

rum 150 ml
Flora 31% plant-based dairy cream alternative 500 ml
Meadowland Single 250 ml
egg white 100 g
egg yolk 150 g
sugar 150 g
cinnamon 7 g
bourbon vanilla 2
nutmeg 2 g
water 100 ml

For the Toppings

prepared eggnog 1000 ml
Sea buckthorn berry confit 15 g
cinnamon stick 200 g
caramel spiral 100 g
Flora 31% plant-based dairy cream alternative
mint chiffonade 5 g
cranberry dried 10 g
citroen confit 10 g
chocolate 10 g

For the Eggnog

Boil the Meadowland Single together with the vanilla, cinnamon and nutmeg.
Whisk the egg yolk in a blender, and whisk the egg white in a second blender with 75g of sugar in a bain marie until stiff.
Meanwhile, boil the sugar and water until it reaches 115°c.
Add half of the sugar syrup to the egg white whilst whisking. Add the other half to the egg yolk whilst whisking.
Allow both to cool down whilst whisking for a further 5 minutes.
Mix the Meadowland Single base gently through the egg yolk. Then add the rum and mix gently.
Whisk the Flora 31% until the volume has increased by 50%.
Mix the base gently through the egg white without losing air.
Mix the whipped Flora 31% through the base with care and divide across 10 glasses.

For the Toppings

Take the martini glasses out of the fridge and divide the whipped cream into them.
Divide the remaining ingredients, and grate the chocolate on top to finish.