Raw eggs, cooked eggs, or no eggs? That seems to be the question when it comes to certain holiday drinks this season. I personally prefer cooked eggs (since getting older, I’ve gone all squiffy about raw eggs). My favourite holiday drink is Eierlikör – the European version of (mostly, in my experience) American Egg Nog (and very similar to Advocaat). Of course, the other question is Glögg (glögi) or Glühwein? (and we’ll get to that one later!)
We tended to drink mostly sloe gin, whisky, mulled wine (variations on both Glögg and Glühwein) as well as a version of Eierlikör when I was growing up. As with many European households (and others, perhaps), even children were allowed to partake in whatever alcoholic beverages were being passed around during the winter celebrations. I remember having small glasses of hot toddy, vermouth or sherry, and glögi as a kid.
This year I decided to make us Eierlikör (which is, for those who’ve had British custard – pretty much alcoholic custard!)
It’s a fairly easy recipe:
1 cup of milk
1 cup of heavy cream
3/4 a cup of sugar (light brown is best)
Teaspoon of vanilla (or a vanilla bean, but let’s face it, who actually uses vanilla beans?!!)
5 egg yolks
1 cup of spirits (I used a 1/2 cup of The Famous Grouse Smoky Black and a 1/2 cup of Bacardi Black for some heavy flavour to cut through the creaminess. Brandy and Vodka are also some other favourites).
Chuck your milk, cream, sugar and vanilla into a pan and turn it on high. Then separate your eggs and put the yolks into a bowl (doesn’t need to be all that large).
Stir the milk mixture occasionally to help the sugar dissolve. After a couple of minutes, check the temperature with your thermometer. I usually don’t use one, but it’s really important you cook this recipe at the right temperature for long enough or the mixture won’t thicken.
While it’s heating briefly beat the egg yolks with a whisk, just enough to mix them up. Once the milk mixture is at about 140 (60 Celsius), temper the eggs by spooning over four or five table spoonfuls, stirring all the time.
Check the temperature of your milk mix again. When it’s at about 160 (70), pour in the tempered egg yolks, whisking the milk all the time. This is to prevent the eggs scrambling. To be honest, I’d still drink it though.
Keep stirring and keep the temperature up for about ten minutes. You should notice that your mixture begins to noticeably thicken. It might take five minutes, it might take ten… just keep on stirring. Once it’s thickened up so it’ll coat the back of a spoon, take it off the heat and let it cool.
Once it’s cooled down a bit (don’t leave it too long or your custard mix will get a skin on the top), stir in your alcohol and pour right into mason jars, bottles, or serving glasses.
Refrigerate for as long as you can wait (no judgement here!) I don’t think I’ve known anyone able to wait the supposed optimal time of a week!!
Then serve in egg cups and ENJOY!!!