Creamy Homemade Alcohol-Free Eggnog Delight
Ingredients
- 5 egg yolks (size M)
- 60 g sugar
- 2 tsp maple syrup
- 200 ml milk (alternatively oat or almond milk)
- 200 g heavy cream
- 100 g white chocolate
- 1 tsp vanilla extract
Preparation
Rinse two clip-top bottles with hot water and dry them completely in a 50°C oven
Over a water bath, beat egg yolks with sugar and maple syrup until foamy and the mixture reaches about 80°C
In a separate pot, heat milk and cream
Roughly chop white chocolate and melt it in the warm milk-cream mixture, then add vanilla extract
Gradually pour the warm chocolate mixture into the creamy egg yolk mixture and stir well
Using a funnel, pour the eggnog into the two clip-top bottles and seal them immediately
Chill until serving. The eggnog will keep for at least one week in the refrigerator
Tips
Use the leftover egg whites by either incorporating them into another recipe immediately or freezing them for up to two weeks for future baking
