Christmas comes but once a year, but you don’t have to wait for a winter to set a festive mood for yourself. A sous vide coconut cream eggnog cocktail will take your thoughts away from the everyday life into an abode of peace and harmony.
Although eggnog is a traditional Christmas drink, it can be enjoyed any time of the year. Especially if you’re going to take it as a basis in some cocktail. Thick flavorful eggnog and coconut cream processed with a sous vide cooking technology will be a great pair in your drink.
Ingredients
Serves: –+
- Large chicken eggs 4 pcs
- Low-fat sweetened condensed milk 400 gr
- Low-fat sugar-free condensed milk 350 gr
- Water 400 ml
- Coconut cream 350 gr
- Light rum 480 ml
- Cinnamon 3 sticks
- Ground cinnamon
Method
-
The water bath should warm up to 60°C. For now, let’s get to the eggs.
-
Take a whisk or a mixer and beat the eggs until the mixture a slightly yellowish shade. Then add both condensed milk types and coconut cream. Now you need to whisk until the homogeneous mass.
-
Pour the mixture into a vacuum bag and add cinnamon sticks at last. Seal the bag and put it in a warmed water for two hours.
-
After two hours, take out the bag and put it in an ice bath or a cold water bowl. Keep it there for half an hour so that the package and its contents have time to cool down.
-
Now let’s mix the cocktail: add rum to the beaten sous vide eggs with condensed milk and mix well. Choose the proportions to your liking.
-
All that remains is to pour the cocktail into glasses and sprinkle a little cinnamon powder on top to make the drink look beautiful.
