1 cup rum
½ cup (125 ml) hazelnut syrup
4 eggs separated
½ cup (125ml) sugar
3 ½ cups (875 ml) milk
1 cup 35% cream
Cocoa powder and mint (for garnish)
Separate egg yolks and egg whites into 2 bowls.
Whisk the egg yolks with 1/4 cup of the sugar until smooth.
Add the rum, syrup, cream and milk to the egg yolk mixture in a punch bowl or serving bowl and mix well.
In the bowl of egg whites, add the rest of the sugar and whisk until stiff.
Pour 2/3 of the beaten eggs into the serving bowl and serve in mugs.
Garnish each cup with a ladle of remaining beaten eggs, cinnamon and mint.
About our Eggnog Nutcracker
An eggnog in the greatest tradition, but with an accent on hazelnuts and cocoa. Your relatives will literally be on their ass to taste such a creamy, rich and decadent cocktail! Yield: 8 servings