Thick Eggnog
When I tried heating this directly on the hob and using a wooden spatula the mixture would separate easily. When I tried heating it more gently and slowly, it really improved the results.
-The trick to this recipe is to not overheat the mixture. Once the mixture starts to thicken, don't take your eyes off it and keep stirring. If the mixture starts to foam too much, mix it more slowly with the whisk.
-If you're making this for kids, make it with sake that's had the alcohol completely burned off. Recipe by Keyua
Thick Eggnog
When I tried heating this directly on the hob and using a wooden spatula the mixture would separate easily. When I tried heating it more gently and slowly, it really improved the results.
-The trick to this recipe is to not overheat the mixture. Once the mixture starts to thicken, don't take your eyes off it and keep stirring. If the mixture starts to foam too much, mix it more slowly with the whisk.
-If you're making this for kids, make it with sake that's had the alcohol completely burned off. Recipe by Keyua
Cooking Instructions
- 1
Combine all of the ingredients in a sauce pan and mix well with a whisk.
- 2
Put some boiling water in a frying pan. Set the sauce pan from Step 1 inside the frying pan and continue to stir the mixture with a whisk.
- 3
Once the mixture starts to thicken, repeatedly remove and return the sauce pan to the frying pan while mixing, until it reaches your desired consistency.
- 4
[Eggnog for children:] Heat up the sake on its own until all the alcohol has evaporated off. Add the milk and mix it in. Then add the egg and sugar and follow the same recipe as the adult version.
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