Festive Snowman Eggnog
Votes: 1
Time: 3 hours 30 minutes (including cooling time)
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 758, total fat 54 G., saturated fats 33 G., proteins 11 G., carbohydrates 42 G., fiber 0 G., cholesterol 318 mg, sodium 154 mg, sugar 42 G.
Calories 758, total fat 54 G., saturated fats 33 G., proteins 11 G., carbohydrates 42 G., fiber 0 G., cholesterol 318 mg, sodium 154 mg, sugar 42 G.
Shape this magical winter cocktail into a snowman. This treat will look beautiful at a Christmas or New Year's party. The eggnog base can be made ahead of time and refrigerated for up to a week. To serve, prepare round glasses or goblets for the snowmen's bellies. Whipped cream will serve as their heads, and chocolate will be used to create buttons, arms, and eyes. Dried apricots make a great carrot nose. Kids will love both the preparation process and the drink itself. Add a splash of rum to the eggnog, and the adults will have fun too!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggs + 1 large egg yolk
- 0.5 cups of sugar
- 2.5 cups of milk
- 2 cups heavy cream
- 0.5 tsp vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 30g mini chocolate chips + 8 chips for decoration
- 0.5 cup cold rum or brandy (optional)
- 1 dried apricot, cut into 4 wedges
- Special equipment: a pastry bag fitted with a large star tip; a small brush (optional)
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Recipes with similar ingredients: eggs, milk, cream, nutmeg, dried apricots
Cooking the dish according to the recipe:
- Whisk the eggs, yolk, and sugar in a bowl until smooth. In a medium saucepan, heat the milk with 1/2 cup heavy cream over medium heat until steaming; do not bring to a boil. Remove from heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then return the egg mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165°F (74°C), about 5 minutes. Do not bring to a boil, or the eggs will curdle.
- Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla extract and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until completely cool, at least 2 hours and up to 1 week.
- Place the chocolate chips in a microwave-safe bowl and heat, stirring every 20 seconds, until the chocolate is just melted. Place four 8-10 oz glasses on the work surface. Dip the tip of your pinky finger or a small paintbrush into the melted chocolate and draw three buttons and two handles on the inside of each glass.
- If desired, stir rum into the chilled eggnog mixture. Pour evenly into glasses.
- Whip the remaining 1.5 cups heavy cream in a large bowl until stiff peaks form. Fit a piping bag with a large star tip and fill it with whipped cream. Pipe a generous dollop of whipped cream onto each eggnog to create the snowman heads. Just above the row of snowman buttons, push a dried apricot wedge into each whipped cream head to create a nose. Attach chocolate chip eyes above the nose. Serve immediately.
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