Make A Christmas Classic with Monin!- Barcats

Dec 01, 2020

INGREDIENTS

50ml MONIN Vanilla syrup
50ml MONIN Gingerbread syrup
6 medium free-range eggs, separated
100g caster sugar
500ml milk
400ml cream
350ml spiced rum
Cinnamon & Nutmeg (for garnish)

METHOD

Whisk the egg yolks in a bowl with 50g caster sugar, MONIN Vanilla syrup and MONIN Gingerbread syrup until the mixture is pale yellow and thick (best done with an electric hand held mixer). Stir in the milk, cream, and the spiced rum. Store the mixture in the fridge until cool. When ready to serve, whisk egg whites until foamy and opaque. Add remaining 50g of caster sugar into the bowl and whisk until soft peaks form. Slowly pour the chilled egg nog mixture into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg and cinnamon over the top of each glass.

Note: base mixture can be made ahead of time and stored in the fridge for up to two weeks. To keep the egg whites so there's no waste, just freeze them in an ice tray and defrost them when you're ready to complete the egg nog.

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