For Bosnian scroll down - Recept na bosanskom je na dnu stranice
Eggnog has a varied and rich history with a lot of competing claims of the origin of the drink that can get lost in an etymological debate. However, there are a few things to note. First, Eggnog is primarily imbibed in Canada and the USA during the holiday season. It can be consumed hot or cold depending on preference and how cold it is outside.
Regardless of the origin, everyone can agree that Eggnog is universally delicious.
Ingredients:
1 l full fat milk ( I used half and half)
100 gr of sugar
1 cup heavy cream
6 egg yolks
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 1/2 tbs vanilla
4 cloves
1/2 dl of rum or bourbon or to taste
Preparation:
In heavy saucepan heat 3/4 of milk with half of species for about 5 minutes, so species will incorporate their flavor into milk.
Whisk egg yolks with sugar and remaining milk until fluffy, then slowly add hot milk to the mixture to prevent egg yolks to cook.
Pour everything back to saucepan and cook for about 5 minutes stirring constantly . Do not let mixture to boil.
Add heavy cream and remaining spices. Let it cool, then add rum or bourbon and refrigerate for few hours. Enjoy!
Bosanska verzija
Eggnog je poznat I pod nazivom egg milk punch ili jednostavno milk punch, kremasti je napitak koji se uglavnom pravi u razdoblju od Thanksgivinga do Christmasa. Komerciajlno se pravi u tom period I moze se naci u svim prodavnicama. Uglavnom eggnog je kremasti napitak koji se pravi od mlijeka, jaja, secera I vrhnja za kuhanje, a uz dodatak zacina kao sto su muskatni orascic, cimet I vanila.
Za odrasle se uvijek doda I neko zestoko pice kao sto su rum, whiskey ili konjak, po sopstvenom ukusu.
1 litar mlijeka punomasnog ( ja sam koristila half and half, sto je niskomasno vrhnje za kuhanje)
6 zumanjaka
100 gr secera ili po ukusu
1 solja punomasnog vrhnja
1 1/2 kasikica cimet, 1/2 kasikice muskatni orascic, 1 1/2 kasika vanilla
4 karanfilcica
1/2 dl ruma, ili po ukusu
Priprema:
U 3/4 kolicine mlijeko dodati polovinu zacina I zagrijavati na veoma laganoj temperaturi pet minuta ili duze, da se zacini fino prozmu sa mlijekom.
U medjuvemenu zumanca umutiti sa preostalim mlijekom pa vrelo mlijeko dodavati u mjesavinu lagano mijesajuci da se jaja ne zgrusaju.
Vratiti na ringlu I lagano kuhati oko pet minuta, smjesu dovesti do vrenja, ali ne dopustiti da provri.
Dodati preostale zacine, vrhnje za kuhanje I dobro izmijesati. Ostaviti da se u potpunosti ohladi.
U ohladjenu smjesu dodati rum ili drugo zestoko pice po ukusu, pa ostaviti da se dobro rashladi.
U verziju za djecu ne dodavati alkoholno pice.
Divna verzija eggnog je da se u njego doda po ukusu rum chata.
Prijatno!
